Strawberry French Toast Roll-Ups

Name: Strawberry French Toast Roll-Ups
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings
Ingredients: Cooking spray; 1/4 cup cream cheese, at room temperature; 2 tablespoons plus 1/2 cup sugar; 6 slices stale white sandwich bread, crusts removed; 5 or 6 strawberries (about 1/2 cup), diced; 1/4 cup heavy cream; 2 large eggs, beaten; 1 tablespoon ground cinnamon; Maple syrup, optional

These fun, crunchy and sweet roll-ups are the kind of breakfast food that both kids and adults will like. Get kids involved in the cooking. For little and big kids: Let them help with rolling the bread out, and filling and coating the roll-ups. For an easy variation, swap out the cream cheese and sugar in the filling for 1/4 cup chocolate-hazelnut spread.

This recipe contains cooking spray, cream cheese, sugar, bread (sandwich), strawberries, heavy cream, eggs, ground cinnamon, maple syrup

4 servings

Prep time: 30 min

Cook time: 15 min

Ingredients:

Cooking spray
1/4 cup cream cheese, at room temperature
2 tablespoons plus 1/2 cup sugar
6 slices stale white sandwich bread, crusts removed
5 or 6 strawberries (about 1/2 cup), diced
1/4 cup heavy cream
2 large eggs, beaten
1 tablespoon ground cinnamon
Maple syrup, optional

Instructions:

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment, and spray the parchment with cooking spray.
2. Mix together the cream cheese and 2 tablespoons sugar in a small bowl.
3. Roll each slice of bread flat with a rolling pin, and spread with 1 heaping teaspoon of the cream cheese mixture.
4. Place 2 heaping teaspoons of the diced strawberries at one end of each slice.
5. Starting at that end, roll up each slice. Pinch and press the seam and ends so each roll-up is sealed, and push back in any ingredients that may have snuck out of the ends.
6. Whisk the cream and eggs together in a small bowl.
7. Combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish.
8. Dip each roll-up in the egg mixture until completely submerged, shake off excess egg, then cover completely in the cinnamon sugar.
9. Arrange the roll-ups, seam-side down and evenly spaced, on the prepared baking sheet.
10. Bake the roll-ups until they're golden brown and the cinnamon sugar forms a crunchy layer, about 15 minutes.
11. Let cool for 5 minutes, then transfer to a cutting board.
12. Trim off any excess caramelized sugar, and slice each roll-up in half on the diagonal (be careful when slicing, as the filling is hot).
13. Serve the roll-ups on a platter, with maple syrup on the side if using.