French Toast Roll Ups With Cream Cheese
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Breakfast
Ingredients
Scale
French Toast Roll Ups:
- 4 slices of Blu-Berry Swirl Bread from Sola
- 1/4 cup cream cheese
- 1/4 cup fresh raspberries
- 1 tbsp cane sugar
- 2 eggs
- 1 tbsp cinnamon
- 1/4 cup almond milk
Toppings:
- 1/3 cup frozen blueberries
- 2 tbsp powdered sugar
Instructions
- Start by removing the crust from each slice of bread.
- Using a rolling pin, roll out each slice of bread until it is thin. Set aside.
- In a medium bowl, mix together the cream cheese, raspberries, and cane sugar.
- Spread about 1-2 tablespoons of the cream cheese mixture evenly onto each slice of bread.
- Roll up each slice of bread tightly into a log shape and set aside.
- In another medium bowl, whisk together the eggs, cinnamon, and almond milk.
- Dip each roll-up into the egg mixture, ensuring that each side is well coated.
- Heat a skillet over medium heat and grease with butter or non-stick spray.
- Cook each side of the roll-ups until they are crispy and golden brown.
- Meanwhile, heat the frozen blueberries over low heat until they are soft and tender.
- Serve the French Toast Roll Ups warm, topped with the warm blueberry compote and a sprinkle of powdered sugar.
Notes
- For the best texture, roll out the bread slices thinly and cook until crispy and golden brown.
- French Toast Roll Ups taste best when served immediately but can be stored in the fridge in an airtight container for 2-3 days. Reheat them in a skillet or air fryer until warm before serving.
