HOW TO MAKE STRAWBERRY FRENCH TOAST ROLL-UPS?
This week, I’m sharing one of my favorite new brunch dishes with you! I’d seen these French toast roll-ups all over the place and knew I had to give them a try for myself. What a pleasant surprise it was to discover how simple this recipe turned out to be! This beautiful and perfectly dippable version of French toast is made with the utmost care and efficiency.
Breakfast or brunch on the weekend? This recipe for Strawberry French Toast Roll-Ups is perfect for you. The recipe is straightforward, and they’re beautiful to look at as well as good to eat.
These stuffed French toast roll-ups are stuffed with cream cheese and strawberries and baked until golden brown. It only requires a few simple ingredients to prepare and is ideal for preparing a quick and simple family meal in the kitchen at home. Additionally, these cream cheese stuffed French toast rolls are small and manageable, making them ideal for little hands. We’ve been spending a lot of time at home lately, and I finally found the time to jazz up some French toast!
I am quite certain that you will enjoy this recipe!!! Because you can make this in a matter of minutes from scratch. If you have children, they can also be of assistance!
You can easily switch out the strawberries for blueberries or even bananas, which makes it incredibly adaptable. It’s also interesting for the children, who like sandwiches. You may also make it into an attractive shape or form, which would make them desire it even more.
Fresh white bread, I used eight slices.
Cream cheese, I used 2-ounces at room temp.
Fresh strawberries, I chopped them into small slices.
2 large spoons.Of butter, for frying.
For the Egg Mixture, you’ll need:
Large eggs, I used two.
A Tbsp.Of milk.
Half a tsp.Of ground cinnamon.
A tsp.Of vanilla extract.
METHOD OF WORK:
To prepare the egg mixture, you need to whisk the eggs, with milk, ground cinnamon, and vanilla extract together in a small basin until thoroughly blended. Set on the side.
Secondly, roll the bread until it is completely flat using a rolling pin, and using a sharp knife, cut away the crusts from the bread.
And now, each slice of bread should be spread with cream cheese, then topped with a few slices of strawberries before being tightly rolled.
After that, you need to toss the roll up in the egg mixture, being careful to cover all of the bread with the egg mixture, and repeat the same process with the remaining slices.
And finish the strawberry rolls by melting the butter in a medium-high pan over medium-high heat.
Using a pan with a seam side down, begin searing the rollups until they are browned on both sides. Drizzle with maple syrup and serve immediately after cooking.
NOTES AND SUGGESTIONS:
Roll-ups are best eaten immediately after making them, but you may keep them in the refrigerator in an airtight container or big zip bag, they will last for 3 to 4 days perfectly.
You may also keep them in the freezer for up to two to three months, depending on how big they are. Frozen cookies should be placed on a baking sheet coated with parchment paper and then covered with plastic for 1 hour before being transferred to a freezer bag or airtight container to prevent them from freezing together in one block.
You may reheat them either in the microwave at 30-seconds intervals until they reach the temperature you prefer, or you can bake them at 325F for 10 to 15 minutes if they are thawed, or 20-30 minutes if they are frozen until they reach the temperature you desire.
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