Berries & Cream French Toast Roll-Ups

Prep: 15 mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 4 Servings

My latest favorite are these handheld French toast roll-ups, which are a fun new way to serve French toast to kids. I spread jam-swirled cream cheese onto tender white bread, top with a layer of thinly sliced strawberries, then roll them up and soak them in a sweet vanilla custard. Then, I cook them in sizzling butter until golden-brown, and serve them to my eager kids (and husband!) with plenty of maple syrup for dipping.

Ingredients

12 slices soft, white sandwich bread
4 ounces cream cheese, at room temperature
1/4 cup strawberry jam
1 1/2 cups thinly sliced small strawberries (about 12)
1/2 cup granulated sugar, divided
1 teaspoon ground cinnamon
1 large egg
1 cup half-and-half
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, divided

Instructions

Cut the crust off of the bread slices, and discard or save them for another use. Flatten the bread slices with a rolling pin.
Stir the cream cheese and jam together until combined, then spread 2 teaspoons onto each slice of bread.
Arrange a row of strawberry slices (about 5) on one end of each bread slice. Working from the end with the strawberries, roll each slice of bread into a tight log and arrange seam side down.
Stir 1/4 cup of the sugar and cinnamon together in a shallow bowl. Set aside.
Whisk the egg, half-and-half, vanilla, salt, and remaining 1/4 cup sugar together in another shallow bowl. Working with 1 roll-up at a time, dip and roll it in the custard, drain the excess custard back into the bowl, and place on a plate or rimmed baking sheet.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 6 roll-ups seam-side down, and cook until golden-brown on all sides, 3 to 5 minutes per side. Roll in the cinnamon sugar to coat on all sides. Repeat with the remaining butter and roll-ups. Place on a serving platter and cool for 5 minutes before serving.