Strawberry Cream Cheese French Toast Roll-Ups

French Toast Roll-Ups

Soft sandwich bread wraps small centers of strawberries and cream cheese in these French toast roll-ups. A quick dip in egg and milk, followed by turning in a buttered skillet, gives each roll a golden exterior. Cinnamon sugar goes on after cooking so its fine grains stay visible.

Keep the filling modest and the strawberries patted dry: too much moisture can soften the bread or escape into the skillet. Serve the rolls warm, while the coating is at its best.

Ingredients for French Toast Roll-Ups

• 12 slices soft white sandwich bread, crusts removed (about 300g)
• 4 ounces cream cheese, softened (about 115g)
• 1/2 cup fresh strawberries, finely diced and patted dry (about 75g)
• 2 large eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, divided (about 30g)
• 1/4 cup granulated sugar (50g)
• 1 teaspoon ground cinnamon

Makes 12 roll-ups, or about 4 servings of 3. Allow about 20 minutes to prepare and 15–20 minutes to cook in batches, for 35–40 minutes total.

How to Make French Toast Roll-Ups in a Skillet

1. Flatten the bread: Gently roll each crustless slice with a rolling pin until it bends easily. Do not press it paper-thin, or it may tear.
2. Fill and roll: Spread about 2 teaspoons cream cheese on each slice. Add about 2 teaspoons strawberries near one short edge, leaving roughly a 1/2-inch border at the sides. Roll snugly from the filled edge and set seam-side down.
3. Prepare the coatings and skillet: Whisk the eggs, milk, and vanilla in a shallow bowl. Mix the sugar and cinnamon in a separate shallow dish. Warm a 10- to 12-inch nonstick skillet over medium heat and melt about half the butter, keeping it from turning dark brown.
4. Cook the first batch: Quickly turn 6 rolls in the egg mixture to coat without soaking them. Place seam-side down in the skillet with room to turn. Check the seam side after about 1–2 minutes, then turn the rolls with tongs as each side becomes golden. Cook uncovered for about 6–8 minutes total, until golden all around with no wet-looking egg patches and the bread feels set rather than soggy.
5. Coat and repeat: Roll the cooked rolls in cinnamon sugar while warm. Add the remaining butter as needed, then dip, cook, and coat the other 6 rolls. If the butter or skillet residue browns too quickly, lower the heat slightly. Serve promptly.

How to Keep the Rolls Closed

Leave the side borders clear and avoid piling on extra filling. Starting seam-side down helps each roll hold its shape while the egg coating sets. If the bread splits during assembly, choose a softer slice and flatten it more gently.

The 6–8-minute batch time is a guide, not the only doneness test. Turn the rolls to brown the full exterior, and keep the cinnamon sugar out of the skillet so it does not interfere with browning.

For a separate oven-cooked option, try sheet-pan French toast.

Fillings and Bread Swaps

Soft wheat or honey wheat sandwich bread can replace white bread; stiff slices are more likely to crack. If strawberries are unavailable, use a thin layer of jam with the cream cheese, keeping it away from the edges. Finely chopped blueberries or raspberries also work, though their moisture and the color of the centers will differ.

Serving and Leftovers

Stack the warm rolls loosely with a few filled ends facing outward. Serve extra strawberries or maple syrup on the side rather than pouring syrup over the cinnamon sugar. For a savory dish alongside them, try spinach and cheese egg muffins.

These fruit-filled rolls are best eaten soon after cooking because the bread softens as it sits. Refrigerate leftovers promptly in a covered container. The cinnamon sugar and diced strawberries can be prepared separately ahead of time, but assemble the rolls close to cooking. If reheating leftovers, warm them until heated through and expect a softer coating.

Nutrition

Approximate nutrition per serving (3 roll-ups, based on 4 servings): 450 calories, 12g protein, 21g fat, and 54g carbohydrates. Per 100g: approximately 245 calories, 7g protein, 11g fat, and 30g carbohydrates. Values vary with the bread, milk, and amount of butter and coating retained.