Raspberry Stuffed French Toast Rollups – Re-Play


8 oz cream cheese, at room temperature
¼ cup powdered sugar
1 teaspoon vanilla
2 Tablespoons sugar
1 teaspoon cinnamon
sliced bread
fresh raspberries
2 eggs
¼ cup vanilla almond milk

Directions:

In a medium bowl, beat cream cheese, powdered sugar and vanilla together until smooth. Set aside.
In a small bowl stir together sugar and cinnamon. Set aside.
Cut the crusts off of bread.
Using a rolling pin, roll out each piece of bread. The bread should be flattened but not rolled paper thin.
Spread cream cheese mixture on each piece of rolled out bread.
Place raspberries in a row on one of the edges of the bread.
Roll up.
Heat a pan over medium heat and spray with non-stick cooking spray.
In a small bowl beat together eggs and vanilla almond milk.
Roll each french toast roll up into the egg mixture, one at a time, and place in the pan to cook.
Roll french toast roll up around in the pan until all sides are cooked.
Immediately place in cinnamon sugar and roll until coated.
Repeat with remaining french toast roll ups.

 


Yield: about 15-20 roll ups

Little Sous Chef~

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