Cut the crust off of the bread and flatten each bread slice using a rolling pin.
10-12 slices Orowheat Country Buttermilk white bread
Mix diced strawberries with 1 tsp. sugar. Set aside.
1 1/2 cup fresh strawberries, diced, 1/4 cup granulated sugar (plus 1 tsp.)
In a shallow dish whisk together eggs, 1/4 tsp. cinnamon and milk. (ensure no streaks of egg remain)
2 large eggs, whisked, 2 Tbsp. milk, 1 Tbsp. cinnamon (plus 1/4 tsp.)
In another shallow dish, combine 1/4 cup sugar and 1 Tbsp. cinnamon.
1/4 cup granulated sugar (plus 1 tsp.), 1 Tbsp. cinnamon (plus 1/4 tsp.)
Spread softened cream cheese on a bread slice and ~1-2 tsp. diced strawberries on one end. Roll up tightly and carefully. Set aside on a plate and repeat with remaining bread.
8 oz. softened cream cheese
Dip the bread rolls in the egg mixture, coating well.
Melt ~1 tsp. butter (or enough to coat pan) in a skillet over medium heat. Place rolls in pan, seam side down. Cook until golden on all sides. Cook in batches, about 2 minutes per side. Add butter to the pan as needed.
butter, as needed for pan
Remove from skillet and roll in cinnamon sugar mixture.