Description
Strawberry Stuffed French Toast Roll-Ups
Soft bread, luscious cream cheese, fresh strawberries, a golden custard bath, and a cinnamon sugar hug—handheld brunch perfection!
Ingredients
Roll-Ups:
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6 slices sandwich bread (white, wheat, or brioche)
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4 oz (½ cup) cream cheese, softened
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½ cup diced fresh strawberries
Custard Dip:
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2 large eggs
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¼ cup milk (dairy or plant-based)
Cinnamon Sugar Coating:
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¼ cup granulated sugar
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1 tsp ground cinnamon
For Frying:
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Butter or vegan butter/coconut oil
Instructions
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Prep the Bread:
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Cut off the crusts and roll each slice flat with a rolling pin or sturdy glass to about ¼-inch thick.
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Make the Filling & Roll:
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Spread a thin layer of cream cheese over each flattened bread slice, leaving a small border at the top.
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Sprinkle diced strawberries down the center.
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Roll from the bottom, tucking the seam underneath. Use a little cream cheese to seal if needed.
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Make the Custard:
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Whisk eggs and milk together until smooth. Optional: add a splash of vanilla or pinch of salt for extra flavor.
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Pan-Fry Roll-Ups:
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Heat a skillet over medium heat with butter.
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Dip each roll-up in the custard to coat, let excess drip off, then place seam-side down in the pan.
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Cook 1–2 minutes per side until golden brown. Repeat with remaining roll-ups, adding more butter as needed.
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Cinnamon Sugar Hug:
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While still warm, roll the French toast in the cinnamon sugar mixture until fully coated.
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Serve:
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Serve 2–3 roll-ups per person with maple syrup, extra strawberry sauce, whipped cream, or fresh berries.
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Notes
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Bread Flexibility: Flatten bread well; let it sit 5 minutes if very fresh. Tiny tears are fine—seal with cream cheese.
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Overfilling Alert: Use about 1 tbsp filling per roll-up to prevent leaks.
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Pan Temperature: Medium heat is key; too hot burns sugar, too low makes soggy rolls.
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Make Ahead: Assemble roll-ups through step 2 and refrigerate overnight; dip, fry, and sugar in the morning.
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Keep Warm: Place cooked roll-ups on a wire rack in a 200°F oven until serving.