French Toast Roll-Ups

Maybe you're having guests for brunch. Maybe you're wanting a fancy breakfast treat after a long week. Maybe you want to make a sweet treat for your honey. Hey, you don't need an excuse to make these. They're simple, delicious and you, your honey and your guests - anyone with tastebuds! - will gobble them up. You'll be the breakfast/brunch hero!

j*a*N*e

Trim the crust from the bread and flatten with a rolling pin.

French Toast Roll-Ups prep

Spread a strip of cream cheese about ½ inch from one edge; top with a little fruit spread and a few strawberry pieces. Roll up.

French Toast Roll-Ups prep

Whisk eggs and milk until well combined. Dip each roll-up in egg mixture.

French Toast Roll-Ups prep

Heat skillet or griddle to medium; grease with butter. Place roll-up on griddle, seam side down. 

French Toast Roll-Ups prep

Roll with tongs to brown all sides.

French Toast Roll-Ups prep

Mix the cinnamon and sugar in a separate bowl. Roll the browned roll-ups in cinnamon-sugar mixture.

French Toast Roll-Ups prep

Enjoy!

French Toast Roll-Ups


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French Toast Roll Ups

Ingredients

  • 8 slices soft, white sandwich bread
  • 2 Tbsp. softened cream cheese
  • 4-6 fresh strawberries, cut into small pieces
  • 2 eggs
  • 3 Tbsp. milk
  • ¼ cup sugar
  • 1 tsp. cinnamon
  • Maple syrup

Directions

Trim the crust from the bread and flatten with a rolling pin. Spread a strip of cream cheese about ½ inch from one edge; top with a little fruit spread and a few strawberry pieces. Repeat with each slice of bread. Roll up.

Whisk eggs and milk until well combined. Mix the cinnamon and sugar in a separate bowl. Heat skillet or griddle to medium; grease with butter.

Dip each roll-up in egg mixture and place on griddle, seam side down. Roll with tongs to brown all sides. When browned, sprinkle each roll-up with cinnamon-sugar mixture; serve hot with maple syrup. Makes 4 servings.

Tips and Hints

  • You could make these incredibly decadent by adding whipped cream or a drizzle of our Creamy Caramel Sauce.
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