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    Home > Blog > Breakfast & Brunch > Strawberry and Cinnamon French Toast Roll-Ups

    Strawberry and Cinnamon French Toast Roll-Ups

    by Jenny Park · Published: Jun 1, 2018 · Modified: Jun 1, 2020

    Jump to Recipe

    Strawberry and cinnamon French toast rollups with a serving spoon. Yay Friday! We love weekend baking projects! So today we are giving you this recipe for Strawberry and Cinnamon French Toast Roll-Ups. What I love about this recipe is that the top side of all the little roll ups get crispy. Basically we filled pieces of bread with delicious strawberries and baked them. Obviously there are just a little more steps than that – but get the recipe below and make it yourself. Add lots of syrup cause duh. Happy weekend! ♥ Teri
    Strawberry and cinnamon French toast rollups with a portion taken out.

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    Strawberry and cinnamon French toast rollups with a serving spoon.

    Strawberry and Cinnamon French Toast Roll-Ups

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 40 minutes mins
    Chill Time: 1 hour hr
    Servings: 8

      INGREDIENTS  

    • 2 tablespoons unsalted butter, softened and divided
    • 6 large eggs, beaten
    • 1 ½ cups whole milk
    • ½ cup light brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • pinch salt
    • 1 loaf sliced, country white or wheat bread, crust and end pieces removed
    • 1 pound strawberries, hulled and finely diced
    • powdered sugar for dusting
    • salted butter, softened for serving
    • maple syrup for serving

      INSTRUCTIONS  

    • Lightly grease the bottom and sides of an 8-inch baking dish with 1 tablespoon butter.
    • Place eggs, milk, sugar, vanilla, cinnamon, and salt into a shallow baking dish and whisk together.
    • Place a single piece of bread onto a clean surface and using a rolling pin, roll the piece of bread until completely flattened.
    • Scatter 2 heaping teaspoons diced strawberries onto the flattened bread and roll up.
    • Place the roll on a cutting board, seam side down and slice in half, widthwise.
    • Carefully dip both rolls into the egg mixture until completely covered and place into the greased baking dish, standing up, side by side.
    • Repeat steps 4 through 7 until all of the bread and strawberries have been used and the baking dish is filled with strawberry-French toast roll ups.
    • Pour remaining egg mixture over the baking dish, cover with foil and refrigerate for 1 hour.
    • Preheat oven to 350˚F.
    • Place covered baking dish into the oven and bake for 25 to 30 minutes.
    • Remove French toast from oven, uncover and randomly dot the top with remaining tablespoon butter.
    • Place baking dish back into the oven and continue to bake for an additional 10 minutes or until the butter has melted and the top has browned.
    • Allow French toast to cool slightly before topping with powdered sugar and serving with more butter, powdered sugar and maple syrup.

      NOTES  

    • *Makes 1 (8") Pan of French Toast
    Calories: 188kcal Carbohydrates: 22g Protein: 7g Fat: 8g Saturated Fat: 4g Cholesterol: 152mg Sodium: 96mg Potassium: 224mg Fiber: 1g Sugar: 19g Vitamin A: 371IU Vitamin C: 33mg Calcium: 98mg Iron: 1mg

    June 1, 2018 / 5 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Sticky Honey, Garlic and Chile Glazed Chicken Drumettes
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    June 1, 2018 / 5 Comments

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    1. Elizabeth

      June 02, 2018 at 7:28 am

      Can this overnight in the frig and baked the next morning? Yum!

      Reply
      • Jenny Park

        June 03, 2018 at 8:58 am

        Yes, but i would add some extra liquid mixture to ensure it doesn’t dry out :)

        Reply
    2. Signick

      June 02, 2018 at 6:40 am

      This looks amazing. Would this be ok to make with any bread, such as challah bread?

      Reply
      • Jenny Park

        June 04, 2018 at 2:08 pm

        That should be fine! The important part is the flattening of the slices with the rolling pin, otherwise any bread you use will crumble

        Reply
    3. Edith (Penny) Weldon

      June 01, 2018 at 8:37 pm

      Looks so yummilicious!!

      Reply

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