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French Toast Rolls-Ups
French toast roll ups have a cream cheese and fresh strawberry filling that is stuffed inside a rolled piece of cinnamon sugar coated bread--deliciously sweet and even more fun to eat!
30-Minutes or less, french toast roll-ups, strawberries and cream, strawberry, stuffed french toast
slices Texas toast
pure vanilla extract
granulated cane sugar
Roll each slice of bread with a rolling pin and trim off the crust with a knife.
Spread ½ Tablespoon cream cheese on each slice of prepared bread.
Add 1 rounded teaspoon diced strawberries on top of the cream cheese. Careful not to over fill.
Gently roll the bread up.
Whisk eggs, milk and vanilla together in a bowl. Set aside.
Combine sugar and cinnamon in a bowl. Set aside.
Dredge prepared bread rolls through the egg mixture, taking care not to saturate the bread.
Melt butter over medium heat in pan.
Add rolls to pan, seam side down to start and cook until golden brown, about 2 minutes per side. Use tongs to turn them in the pan.
Once fully cooked, roll through the sugar mixture until well coated.
Serve hot with a dusting of powdered sugar.
Keep any left-over roll ups refrigerated in an air tight container for up to three days.
Cover any left-over rollups on a lined sheet pan for 30 minutes. Once frozen, transfer them to a freezer bag. Keep frozen for up to 2 months.
To reheat, I recommend placing these in the oven for about 10 minutes.
Make sure to use a soft bread that’s easy for flattening.
When flattening roll ups, be sure not too press too hard. If the rolls are too thin, they may tear when rolled.
Make sure to dice the strawberries small to make the roll ups both easier to roll and easier to eat.
Don't over-stuff your roll up! It may be tempting to stuff the roll up with plenty of ingredients, but if you do, it won't seal up nicely and the filling will come out when rolled and/or cooked.
You can double the recipe to use an entire loaf of bread.
Made with love by Princess Pinky Girl