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  • Laura Secord
  • 550 Godin Ave, Quebec
  • QC, G1M 2K2
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Chocolatey French toast roll

  • 8 slices of white bread without the crust
  • Laura Secord Chocolatey Spread
  • 2 eggs
  • 80 ml of milk
  • 1 tea spoon of cinnamon
  • 2 table spoons of butter
  • About 1/4 cup of a mixture of maple sugar and cinnamon
  1. On a plate, place the maple sugar and cinnamon mixture and set aside.
  2. Flatten the slices of bread with a rolling pin.
  3. Put Laura Secord Chocolatey Spread on one side of each slice of bread.
  4. Roll up the slices of bread and set aside.
  5. In a bowl, combine the eggs, milk and cinnamon.
  6. Dip the bread rolls in the egg mixture and cook in a skillet with the butter.
  7. When the rolls are golden brown, roll them in the maple sugar and cinnamon mixture.
  8. Enjoy !