Strawberry French Toast Roll-Ups

Difficulty: Easy

Serves: 4

Total Time: 50 minutes (includes cooling)

Preparation Time: 30 minutes

Nutritional information (per serving): Calories 416; Total Fat 16 g; Saturated Fat 8 g; Carbohydrates 60 g; Dietary Fiber 3 g; Sugar 38 g; Protein 9 g; Cholesterol 124 mg; Sodium 293 mg

These crispy, sweet roll-ups make a fun breakfast that kids and adults will both enjoy. Kids can help flatten the bread, fill the roll-ups, and coat them (with supervision). For a variation, swap the cream cheese filling for 1/4 cup chocolate-hazelnut spread.

Ingredients

Cooking spray
1/4 cup cream cheese, softened to room temperature
2 tablespoons plus 1/2 cup granulated sugar
6 slices stale white sandwich bread, crusts removed
56 strawberries (about 1/2 cup), diced
1/4 cup heavy cream
2 large eggs, beaten
1 tablespoon ground cinnamon
Maple syrup, optional

Instructions

Preheat the oven to 375F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a small bowl, beat the cream cheese with 2 tablespoons of sugar until smooth. Use a rolling pin to flatten each bread slice.
Spread about a heaping teaspoon of the cream cheese mixture on each flattened slice. Top one end with about 2 heaping teaspoons of diced strawberries and roll up tightly, sealing edges by pinching them closed.
Whisk the heavy cream and eggs together in a small bowl. In a shallow dish, combine the remaining 1/2 cup sugar with the cinnamon.
Dip each roll-up fully into the egg mixture, shake off excess, then roll in the cinnamon-sugar to coat. Place seam-side down on the prepared baking sheet, spaced apart.
Bake until golden and the coating forms a crunchy crust, about 15 minutes. Let rest 5 minutes, trim any hardened caramelized sugar, and slice each roll-up diagonally in half while the filling is still warm.
Serve on a platter with maple syrup if desired. Supervise children and give age-appropriate tasks.