Strawberry Cream Cheese French Toast Roll Ups are cinnamon-y sweet and so fun to dip. Dust with powdered sugar and serve with warm maple syrup for a truly fun and scrumptious breakfast treat.
So Berry Good
Strawberry Cream Cheese French Toast Roll Ups are pan-sautéed, coated in cinnamon sugar and dusted with powdered sugar. They’re a breakfast experience like no other! They’re so berry good, you won’t be able to stop dipping!
My kids love any food they’re allowed to eat with their hands. Maybe that’s not setting the bar very high! But not only are these stuffed French toast rolls so fun to dip, they are so, so scrumptious. Strawberries, cream cheese, cinnamon sugar, oh my!
They’re sautéed in butter for a crisp outside, while the inside is creamy and sweet.
French Toast Roll Ups
This recipe is a fun, fruity take on my French Toast Roll Ups. It’s one of my most popular recipes for a reason! Easy to make and fun to eat, these delicious French Toast Roll-Ups are a creative breakfast treat for any day of the week!
What Do I Need to Make Strawberry Cream Cheese French Toast Roll Ups?
- Soft white bread, crusts cut off
- Cream cheese, softened to room temperature
- Powdered sugar
- Chopped strawberries
- Large eggs
- Milk
- Butter
- Granulated sugar
- Ground cinnamon
- Maple syrup, for serving
How to Make Strawberry Cream Cheese French Toast Roll Ups
- In a small bowl, stir together the softened cream cheese and powdered sugar until well combined.
- In a shallow bowl, whisk together the eggs and milk. Set aside.
- In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
- After trimming the crusts from each piece of bread, roll one slice out to about 1/8-inch thickness with a rolling pin.
- Spread each slice of bread with a heaping teaspoon of the cream cheese mixture.
- Sprinkle with 1 tablespoon of chopped strawberries.
- Roll the bread up tightly.
- Repeat with remaining bread slices, cream cheese mixture and chopped strawberries.
- Place 3 tablespoons butter in a large non-stick sauté pan and let melt over medium heat. (If using a small sauté pan, use just 2 tablespoons butter and sauté the roll-ups in two batches)
- Dip each roll one at a time in the egg mixture and place in the sauté pan. Allow roll ups to pan fry for 1-2 minutes per side until golden brown and slightly crisp all around the outside.
- Remove to a work surface and sprinkle each roll-up generously with the cinnamon-sugar mixture.
- Serve immediately with a dusting of powdered sugar and maple syrup for dipping.
More Fabulous French Toast Recipes You’ll Love
- Classic French Toast: With its crispy, golden exterior and creamy, fluffy insides, Classic French Toast reigns supreme among breakfast carbs. Topped with powdered sugar, a drizzle of maple syrup, and fresh fruit, it’s breakfast at its very best!
- Blueberry French Toast Casserole: Wake up to a breakfast bursting with fresh berry flavor in every bite with this Blueberry French Toast Casserole. It’s so scrumptious and easy, it’s sure to be a family favorite!
- French Toast Sticks: Give your favorite breakfast a glow up with French Toast Sticks! They turn classic French toast into perfectly craveable finger food perfect for dipping.
- Orange Pecan French Toast: Soaked in fresh orange juice and baked to golden crips perfection, this Orange Pecan French Toast is topped with a toasted pecan infused maple syrup.
How to Store and Reheat French Toast Roll Ups
Store leftover French toast roll ups in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350-degree oven for 10 minutes, in the microwave in 30 second intervals until heated through. To reheat on the stovetop, place a little butter in a skillet over medium heat until crisp again on the outside and heated through.
To freeze, cool completely, wrapped individually in plastic wrap and stored in a freezer safe container or baggie in the freezer for up to 2 months.
To defrost, place in the fridge overnight and reheat using the instructions above.
To reheat from frozen, place on a baking sheet in the oven at 350 for about 15 minutes. Or reheat in a toaster oven until heated through and crisp again on the outside.
If you make these Strawberry Cream Cheese French Toast Roll Ups and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo
Description
Cream Cheese French Toast Roll Ups are cinnamony sweet and so fun to dip. Dust with powdered sugar and serve with warm maple syrup for a truly fun and scrumptious breakfast treat.
- 12 slices soft white bread, crusts cut off
- 1/2 cup cream cheese, softened
- 1 tablespoon powdered sugar
- 3/4 cup chopped strawberries (about 8 strawberries)
- 2 large eggs
- 1/4 cup milk
- 3 tablespoons butter, for sauté pan
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- melted peanut butter, for drizzling
- maple syrup, for serving
- In a small bowl, stir together the softened cream cheese and powdered sugar until well combined.
- In a shallow bowl, whisk together the eggs and milk. Set aside.
- In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
- After trimming the crusts from each slice of bread, roll one slice out to about 1/8-inch thickness with a rolling pin. Spread each slice with a heaping teaspoon of the cream cheese mixture and then sprinkle with 1 tablespoon of chopped strawberries. Roll up tightly. Repeat with remaining bread slices, cream cheese mixture and chopped strawberries.
- Place 3 tablespoons butter in a large non-stick sauté pan and let melt over medium heat. (If using a small sauté pan, use just 2 tablespoons butter and sauté the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the sauté pan. Allow roll ups to sauté for 1-2 minutes per side until golden brown and slightly crisp all around the outside. Remove to a work surface and sprinkle each roll-up generously with the cinnamon-sugar mixture.
- Serve immediately with a dusting of powdered sugar and maple syrup for dipping.
