Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Servings: -3

Prep Time5

Cook Time10

Total Time15

PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
PREP BREAD: Using a rolling pin, flatten 9 slices white bread until thin. Trim off the crusts.
FILL AND ROLL: Spread about ½ teaspoon cream cheese onto one short edge of each bread slice. Top with a small spoonful of chopped strawberries and a drizzle of strawberry jam. Roll the bread up tightly, seam-side down.
DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
SERVE: Transfer to plates. Dust with powdered sugar and drizzle with maple syrup. Serve warm.

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.