I woke up this morning literally craving french toast. Don’t you ever just feel like something “fun” to eat instead of your regular breakfast routine? I really think it is good to get out of that repetitive breakfast routine once in a while and allow yourself to “splurge.” It all leads back to living a balanced lifestyle.
These french toast roll ups were not only delicious but they were so much fun to make too! This year my family is doing an Easter brunch and I think I will for sure be making these for everyone. The warm cream cheese center with the sweetness from the strawberries and cinnamon sugar coating was heavenly. Talk about splurging! I would not recommend this every weekend, but for special occasions and family gatherings it makes for a fun treat. Get the kiddos involved in the kitchen too, they would have a blast filling and rolling em’ up!
I chose to do cream cheese and strawberry filling but there are SO many other options I was thinking of when making them. Hope you enjoy!
- Almond butter
- Sausage & eggs
- Boysenberry and Bacon
- Boysenberry and Mascarpone cheese
French Toast Roll Ups
- 2 eggs
- 1/3 cup granulated sugar
- 8 slices Orowheat Country Buttermilk white bread
- 4 oz. softened cream cheese
- ~8-10 strawberries diced
- 3 Tbsp. 2% milk
- 1 Tbsp. cinnamon
- 3 Tbsp. butter
Flatten out each slice of bread with a rolling pin and then cut the crust from each slice.
Place about 1-2 teaspoons of strawberries and cream cheese about 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
Whisk the eggs and milk until well combined in a medium sized bowl.
In a separate bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.
You can serve with maple syrup, but they are perfectly delicious all by themselves!
Recipe inspired from The Girl Who Ate Everything: http://www.the-girl-who-ate-everything.com/