Cheesecake Berry Filled French Toast Roll Ups
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Ingredients
- 4 ounces softened cream cheese
- 2 tablespoon confectioners’ sugar
- 1/2 teaspoon vanilla
- 4 ounces any berry preserves
- 10–12 slices sandwich bread, white or wheat
- 2 large eggs
- 1/4 cup milk or half & half
- 2 teaspoon cinnamon. divided
- 1 tablespoon brown sugar
- 1/3 cup granulated sugar
Instructions
- In a shallow dish whisk together 1 teaspoon cinnamon and granulated sugar, set aside.
- To make the cheesecake filling whip together the cream cheese, confectioners’ sugar and vanilla with an electric mixture until thick and creamy. You want the mixture thick but spreadable.
- Remove the edges of the bread to remove the crust.
- Using a rolling pin, roll over each slice of bread until 1/4” thick.
- Heat up a skillet over medium heat and lightly spray.
- Take 1 teaspoon of cheesecake filling and smear it across the lower third of the bread but not going to the edges.
- Top the cheesecake with 1 teaspoon of berry preserves.
- In another shallow dish whisk together the eggs, milk brown sugar and remaining cinnamon until combined.
- Dip your finger in the egg mixture and gently coat the edges of the bread.
- Grabbing the end of the bread closest to you, carefully roll the bread up like an egg roll. You want these fairly tight but do not smash.
- Gently press the seam of the bread against itself. This will help them stay shut while cooking.
- Carefully dip each roll up into the egg mixture coating all sides and place in the pan, seam side down.
- Repeat this for each roll up.
- Cook for 3-4 minutes on all sides turning to brown all sides.
- Once cooked on all sides, remove from the pan and immediately roll in the cinnamon sugar mixture.