Fruity French Toast Roll Ups
A delicious and fun twist on French toast with a fruity filling and crunchy coating!
- Oil for brushing pan
- 3 oz (90 g) 1/3 less fat cream cheese (Neufchatel), softened (about 1/3 cup/75 mL)
- 3 tbsp (45 mL) low-sugar blueberry, strawberry, or raspberry jam
- 2 eggs
- 1/4 cup (50 mL) milk
- 3 cups (750mL) cornflake cereal
- 10 slices soft white bread
- 1/2 cup (125 mL) fresh blueberries, chopped strawberries, or raspberries
- Powdered sugar or maple pancake syrup
In a small bowl, combine the cream cheese and jam. Mix well and set aside.
Place the cornflakes into a large resealable plastic bag. Using your hands, crush the cornflakes into very fine crumbs and pour into a second Coating Tray.
Stack 2 or 3 bread slices and use a serrated knife to remove the crusts. Roll each bread slice with the Baker’s Roller®. (Bread should be flattened, but not paper thin.)
Spread a thin layer of the cream cheese mixture onto one side of each bread slice. Place the fruit in a row on one edge of the bread, then roll tightly.
Dip 1 bread slice at a time into the egg mixture, then roll in the cornflake crumbs.
Place dipped rolls onto the pan. Bake 12–14 minutes, or until the rolls are lightly browned. Let them stand a few minutes to cool (the fruit gets very hot). Serve with powdered sugar or syrup.
- 5 servings
Nutrients per serving:
(2 roll-ups – average based on jam and fruit used): Calories 277, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 447 mg, Carbohydrate 44 g, Fiber 2 g, Sugars 9 g, Protein 9 g
To soften the cream cheese, place it in small bowl and microwave, uncovered, on HIGH for 10 seconds, then whisk until smooth.
Use one hand to dip rolls into the egg mixture and drop them in the cornflake crumbs, and use your other hand to coat. This will keep your hands from getting coated in the mixture.
You may have a little cream cheese mixture left over. This will vary based on the size of bread used.