Rolled French Toast

Rolled French Toast

(4 servings)    Printable Version
  • 6 slices of bread
  • 2 large eggs - slightly beaten
  • 1 cup milk
  • 1/2 teaspoon salt
  • 2 Tablespoons butter or margarine
  • your favorite jam or marmalade
This vintage recipe appeared in Household Magazine in 1952. According to the magazine: "A tasty way of using day-old (or older) bread is to serve it as French toast. It's economical sure - but best of all, it adds variety to menus." The recipe was credited to Edith Port. The photographs were credited to Mike Nelson.


Rolled French Toast (1952 Vintage Recipe)


How To Make Rolled French Toast

Trim crusts from bread.

Combine eggs, milk and salt. Pour into an 8-inch square pan (2 inches deep).

Melt butter or margarine in a heavy skillet over medium heat.

Dip bread into milk mixture so that both sides of slices are thoroughly coated. Drain.

Fry bread in the skillet until golden brown on both sides.

Spread slices with any favorite jelly, marmalade, jam, conserve or pear honey. (Leave a 1/2-inch margin around edge of slices.) Roll like a jelly roll.

To serve: Arrange toast (rolled side down) with tiny paper cups of additional fruit spread on a platter. Watch out for coming appetites!


This vintage recipe from 1952 describes an easy way to take ordinary French toast and turn it into something fun and unique.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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