Amaretto French Toast Rollups by Chef Charles Knight with Jack Harris - watch video
Amaretto French Toast Rollups by Chef Charles Knight with Jack Harris - watch video
Amaretto French Toast Rollups by Chef Charles Knight with Jack Harris - watch video
Amaretto French Toast Rollups by Chef Charles Knight with Jack Harris - watch video

Amaretto French Toast Rollups by Chef Charles Knight with Jack Harris - watch video

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Amaretto French Toast Sausage Rollups

Chef Charles Knight©

EQUIPMENT: 9” gourmet skillet, square griddle or 11” gourmet skillet, blender, flat dish for dipping bread

SERVES: 4 – 20 minutes preparation time

INGREDIENTS:

  • 4 breakfast sausage, cooked
  • ½ cup Ricotta cheese
  • 1 teaspoon sugar
  • 2 eggs
  • ½ cup Amaretto
  • 2 tablespoon unsalted butter
  • 4 slices of desired fresh bread
  • Cinnamon

Cook breakfast sausage to desired doneness in 9-inch gourmet skillet, set aside.

Add sugar to Ricotta cheese and mix well, set aside.

Break eggs into blender and add Amaretto. Beat on low speed until sufficiently combined. Pour egg mixture into a shallow plate or pie plate.

Heat griddle over medium-high heat 350°F to 375°F (177°C to 190°C), and coat with a thin layer of unsalted butter.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds on one side only, then place bread (egg side down) on cutting board (covered with wax paper), place breakfast sausage in center and a tablespoon of Ricotta cheese mixture and roll.

Transfer rollups to griddle, cook until bottom is golden brown. Turn and brown the other side. Serve with Amaretto or Maple Syrup