10-12slicesOrowheat Country Buttermilk white bread
1 1/2cupfresh strawberries, diced
1Tbsp.cinnamon (plus 1/4 tsp.)
1/4cupgranulated sugar (plus 1 tsp.)
8oz.softened cream cheese
butter, as needed for pan
Cut the crust off of the bread and flatten each bread slice using a rolling pin.
Mix diced strawberries with 1 tsp. sugar. Set aside.
In a shallow dish whisk together eggs, 1/4 tsp. cinnamon and milk. (ensure no streaks of egg remain)
In another shallow dish, combine 1/4 cup sugar and 1 Tbsp. cinnamon.
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.
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.
Remove from skillet and roll in cinnamon sugar mixture.
You can serve with maple syrup, but they are perfectly delicious all by themselves!Recipe originally published Mar. 2015, updated Mar 2021.Inspired by The Girl Who Ate Everything.