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



  • 8 breakfast sausages, cooked.
  • ½ cup Ricotta cheese
  • 1 teaspoon of sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup Amaretto
  • 2 tablespoons unsalted butter
  • 4 slices of desired fresh bread
  • Cinnamon
  • Powdered sugar


Cook breakfast sausage to the desired doneness in a 9-inch gourmet skillet and set aside.

In the mixing bowl, add the sugar and vanilla to the Ricotta cheese and mix well, set aside.

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

Place the bread slices on a cutting board covered with wax paper. Add a tablespoon of ricotta cheese mixture to the center of the bread and spread with the backside of the tablespoon.

Place two of the cooked breakfast sausage in the center of the bread and roll up or fold it in half and secure it with a toothpick.

Heat the griddle over medium-high heat 350 to 375°F and coat the griddle with a thin layer of unsalted butter.

NOTE: If using an induction cooktop do not turn on the heat until the bread is soaked and ready to cook.

One at a time dip roll-ups into the egg mixture and coat both sides. Place the roll-ups on the preheated griddle and cook until the bottom is golden brown. Turn and brown the other side.  Turn again so all three sides are golden brown.


Top with cinnamon and powdered sugar and serve with scrambled eggs, crispy bacon, and Amaretto or Maple Syrup