Crunchy French Toast Roll Up's
10 slices sandwich bread (soft, fluffy stuff)
1 can blueberry pie filling (any pie filling will work)
4 T. milk
2 t. vanilla
1 1/2 c. crushed cornflake crumbs
2 T butter (real butter) or more
Cut the crust from the bread (yes, this is one time that its okay to do that). Flatten bread with a rolling pin.
Place two spoonfuls of pie filling in the middle of the bread, spread it slightly to make a "strip". Roll the bread up and repeat until all pieces of bread are filled and rolled. In a pie plate, whisk eggs, vanilla and milk. In a separate pie plate, place corn flake crumbs. Heat skillet over a medium heat, melt 2 T. butter. Place each french toast roll into egg mixture, rolling so that all sides are covered, then repeat same process in the cornflake crumbs. Place seam side down in warm butter. Cook until golden brown, turning so that each side is browned. Repeat process with all french toast roll ups. Serve with maple syrup and a dollop of whipped topping if desired.