Strawberry Cream Cheese French Toast Roll-Ups are a delightful, finger-food twist on the traditional breakfast staple. Soft white bread is flattened, spread with a sweet, velvety cream cheese filling, and stuffed with fresh diced strawberries before being rolled tight. Seared in butter until crispy and coated in cinnamon sugar, these roll-ups offer a heavenly crunch on the outside with a warm, gooey, fruity center. They are fun to make, completely addictive, and guaranteed to impress at any weekend brunch.
Detailed Ingredients
For the Filling & Roll-Ups:
- 8 slices soft white bread (crusts removed)
- 4 oz (115g) cream cheese, softened at room temperature
- 2 tbsp powdered sugar (plus extra for dusting)
- 1/2 tsp pure vanilla extract
- 1 cup fresh strawberries, finely diced
For the Custard Dip:
- 2 large eggs
- 3 tbsp whole milk
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For Coating & Cooking:
- 3 tbsp unsalted butter (for the pan)
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
For Serving:
- Pure warm maple syrup
Step-by-Step Instructions
- Flatten the Bread: Trim the crusts off all 8 slices of bread. Using a rolling pin, flatten each slice completely until thin and pliable.
- Prepare the Cream Cheese & Cinnamon Sugar: In a small bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. In a separate shallow bowl or plate, mix the 1/3 cup granulated sugar with 1 teaspoon ground cinnamon for the final coating.
- Fill and Roll: Spread about 1 tablespoon of the sweet cream cheese mixture evenly over each flattened bread slice, leaving a small border at one edge. Sprinkle a row of diced strawberries along the opposite edge. Roll the bread tightly around the strawberries toward the clear edge, pressing gently at the seam to seal.
- Whisk the Egg Mixture: In a wide, shallow dish, whisk together the eggs, milk, cinnamon, and vanilla extract until completely blended.
- Fry the Roll-Ups: Melt 2 tablespoons of butter in a large non-stick skillet or griddle over medium heat. Dip each roll-up into the egg mixture, coating all sides briefly (do not over-soak). Place seam-side down in the hot skillet. Cook for 1–2 minutes per side, turning frequently, until all sides are golden brown and cooked through.
- Coat and Serve: Immediately transfer the hot roll-ups directly into the cinnamon-sugar mixture and roll until evenly coated. Dust with extra powdered sugar and serve warm with a side of maple syrup for dipping.
Tips, Variations, and Storage Notes
- Tips: Use soft sandwich bread rather than dense artisan loaves so the rolls roll tightly without cracking or breaking apart.
- Variations: Swap strawberries for fresh blueberries, raspberries, or Nutella and banana slices for a rich chocolate version.
- Storage: Best served immediately while crisp. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F (175°C) toaster oven or air fryer to restore crispiness.
Pairings
- Beverages: Warm mocha latte, iced matcha tea, or cold whipped iced coffee.
- Sides: Crispy pork sausage links, a fresh citrus salad, or extra fresh berries.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 (2 roll-ups per serving)
- Cuisine: American / Brunch
