While I was visiting my parents in Des Moines last weekend, my mom and I put on our aprons and chef hats, and collaborated on this breakfast treat. She’s the first source I go to when I need any advice in the kitchen because she’s an awesome high school culinary arts teacher! Her classroom consists of several commercial kitchens and a café her students run, which is open to the public for lunch a few times a week. She not only prepares her students for a restaurant career or culinary school, but also takes them to national culinary competitions, where they cook or bake in teams or individually. I wish I could have taken her classes in high school! I’m hoping to convince her to write a guest blog post about her program and famous chocolate cake when her kids are back in school next year.
I already developed a pancake recipe with my mom in mind since she loves sweets for breakfast, so it was only natural that we come up with another breakfast treat. We decided Boston Cream Pie French Toast would be delicious and my mom had the brilliant idea of using soft dinner rolls to make little mini French Toast stacks! We cut each roll into 3 slices and cooked them up as French toast and then filled the layers with vanilla pudding and topped the stack with chocolate ganache. They tasted very indulgent, but are not really all that bad for you. We had ours with strawberries, but I think any kind of fresh fruit would also be great. Oh, and check out my mom’s cool strawberry fan – she’s always teaching me something!
Boston Cream Pie Mini French Toast Stacks
1/2 cup plus 1 tablespoon milk
1/2 teaspoon vanilla extract
4 soft dinner rolls (ours were about 2 1/2 inches on each side), cut into 3 slices each
1/4 cup semisweet chocolate chips
1/2 cup vanilla pudding (we made instant with 1 3/4 cup milk so it would be on the thick side)
8 strawberries, sliced
Whisk 1/2 cup milk, eggs, and vanilla in a pie pan until smooth. Spray large nonstick skillet with cooking spray and heat over medium high heat. Working in batches, dip 12 roll slices into egg mixture on both sides and cook about 2-3 minutes on each side or until golden brown.
In small microwavable bowl, microwave chocolate chips and remaining 1 tablespoon milk on high for 45 seconds, stirring once after 25 seconds, until melted.
To assemble the stacks, layer the first third of each roll, 2 tablespoons vanilla pudding, another third of the roll, 2 tablespoons pudding, and the final one third of the roll. Drizzle 1 tablespoon of chocolate ganache on top of each stack. Garnish with sliced strawberries. Makes 4 servings.
Nutrition: 257 calories, 10.0g fat, 2.5g fiber, 8.4g protein per serving
Cost: $0.89 per serving