French Toast Roll Ups

I'm still doing Sunday breakfast.  I'm loving the tradition even though Seth isn't interested in anything I cook.  But these rolls ups were a BIG hit for Clint and me.  I found this recipe at www.the-girl-who-ate-everything.com.  Pretty much this is the best.blog.ever.  She sure knows what is good to cook.  They tasted like a churro, scone, dessert, all wrapped up into one. 

French Toast Roll Ups

Ingredients:

8 slices white sandwich bread
softened cream cheese, sliced strawberries, and/or nutella
2 eggs
3 Tbsp milk
1/3 cup sugar
1 heaping Tbsp cinnamon
butter, for greasing pan
syrup (optional)

Directions:

Cut the crust off each slice of bread and flatten with a rolling pin.  Place about 1-2 teaspoons of your chosen filling one inch from one end of the bread in a strip.  Roll the bread up tightly.  Repeat with remaining slices of bread.

In a shallow bowl, whisk the eggs and milk until well combined.

In a separate shallow bowl, mix the cinnamon and sugar.

Heat a skillet over medium heat and melt a Tbsp of butter.

Dip each bread roll in the egg mixture coating well and then place them in the skillet seam side down.  Cook in batches until golden brown, turning them to cook and brown on all sides.  Add butter to the pan as needed.

Add cooked rolls immediately from the pan to the cinnamon mixture and roll until completely covered in sugar.

In my test kitchen:

I normally like the nice thick Grandma Sycamore bread.  But in this recipe, I think a thinner softer Wonder bread might work a little better.  I added a little powdered sugar to the cream cheese and topped with diced strawberries (instead of sliced.)  It was a little hard to turn the french toasts.  They wanted to roll right back to the cooked side but with a little practice I got them to cook evenly.  I also gave each roll up a quick butter spray right before putting them in the sugar to help the sugar adhere.  I warmed some raspberry jam in the microwave and drizzled it over the top.  Best. Decision. Ever.

~Happy Cooking!