makes
10
prep
25 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Growing up in our household, fried bread for breakfast a favourite. The savoury side, with eggs, cured meats and pate and the sweeter side, with honey and sour cream. This rollup is a toast to our family's love of fried bread and combines it with the Wagon Wheel classic. It's definitely one for the sweet tooths out there and for those who want to take their toast to a creative (and indulgent) place.
Ingredients
Rolls
- 10 slices white bread
- ½ cup white marshmallows, roughly chopped
- 100 g dark chocolate, roughly chopped
- 75 g fresh raspberries or raspberry jam (see Note)
- 30 g butter
Chocolate egg batter
- 2 eggs
- 2 tsp vanilla bean extract
- 50 ml milk
- 1 tbsp cocoa powder, sifted
To serve
- cinnamon sugar
Instructions
Cut the crust from each slice of bread and flatten the slices out using a rolling pin or the back of a tablespoon.
Spread ⅓ tsp of raspberry jam at one end of the slice.
Top the jam with a couple of pieces of marshmallow and a sprinkle of chopped chocolate.
Roll the bread up tightly. Repeat with the remaining slices of bread.
For the chocolate egg batter, whisk together the eggs, vanilla extract, milk and sifted cocoa powder.
Heat the frying pan and melt the butter.
Dip each roll in the chocolate egg batter, coating well and place them into the pan. Cook them until golden brown on all sides, about 2-3 minutes per side. Add butter to the pan as needed.
Take each cooked roll from the pan and roll immediately in the cinnamon sugar and serve.
Note
• Fresh raspberries work really well here to give your rolls a little tart to match the chocolate marshmallow sweetness.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Farah Celjo and Belinda So.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Growing up in our household, fried bread for breakfast a favourite. The savoury side, with eggs, cured meats and pate and the sweeter side, with honey and sour cream. This rollup is a toast to our family's love of fried bread and combines it with the Wagon Wheel classic. It's definitely one for the sweet tooths out there and for those who want to take their toast to a creative (and indulgent) place.
