Cut the crust off the bread, then roll each piece out with a rolling pin.
On each slice of bread, add a layer of the caramel sauce, then carefully roll each one up, set aside.
In a small bowl, whisk the eggs and add the milk and vanilla.
Melt the butter in a large saute pan .
Dip each roll in the eggs and coat all sides.
Place the rolls in the hot butter and cook all sides.
Combine the granulated sugar and cinnamon together.
Remove the rolls from the pan and roll each French toast roll in the cinnamon sugar.
Enjoy!
