Strawberry French Toast Roll-Ups
Soft bread rolled around sweet cream cheese and fresh strawberries, dipped in a cinnamon egg batter and cooked until golden. A fun spin on French toast for breakfast, brunch or dessert.
Ingredients
- 10 slices white sandwich bread
- 1 1/2 cups fresh strawberries diced small
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 2 large eggs
- 2 tablespoons milk
- 3 teaspoons granulated sugar divided
- 1/4 teaspoon ground cinnamon
- cooking spray or butter for the pan
- syrup, extra strawberries or powdered sugar for serving
Instructions
- Combine the diced strawberries and 1 teaspoon of the sugar. Toss to coat.
- In another bowl, mix the softened cream cheese with the powdered sugar and stir until combined.
- Flatten the bread slices with a rolling pin and trim off the crusts. Spread a teaspoon of the cream cheese mixture along one edge of each slice, top with a spoonful of strawberries and gently roll up the bread. Continue with the remaining bread.
- In a small bowl, whisk the eggs with the milk, the remaining 2 teaspoons of sugar and the cinnamon.
- Preheat a nonstick pan over medium heat and coat it with cooking spray or a small amount of butter. Dip the rolls in the egg mixture and place them seam side down in the pan. When browned, turn and continue until all sides are cooked.
- Remove and serve with syrup, extra strawberries or a dusting of powdered sugar.
Notes
Dice the strawberries small: small pieces roll up neatly and keep the bread from tearing.
Start seam side down: this seals the roll-up so it holds its shape as you turn it.
Do not overfill: a teaspoon of cream cheese and a spoonful of berries is plenty for each slice.
Nutrition per roll-up (estimated): 132 kcal · 6g fat (3g saturated) · 17g carbohydrates · 1g fiber · 7g sugar · 4g protein · 147mg sodium · 49mg cholesterol. Calculated from the ingredients listed, not including syrup or butter for the pan; treat as an estimate.