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French Toast Roll Ups with Strawberries and Cream Cheese are a sweet way to start your day! Dip in syrup or whipped cream for a fun treat.

Kids and adults alike can enjoy this twist on a classic breakfast dish. Serve with a side of twisted bacon or add to a breakfast charcuterie board.

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Strawberry French Toast Roll Ups Ingredients

To make this strawberry french toast recipe, you will need the following ingredients (see the recipe card below for exact amounts):

cream cheese
powdered sugar: You can substitute granulated sugar instead of powdered sugar in the filling.
vanilla extract
white bread: We have found that the cheapest store-bought white bread works best for this recipe!
strawberries
eggs
heavy cream: You can substitute heavy cream with half and half or milk.
white sugar: You can use brown sugar instead of white sugar for the sugar coating.
cinnamon
butter: The butter for frying can be salted or unsalted.

How to Make French Toast Roll Ups

Prepare the sugar coating by thoroughly combining the white sugar and cinnamon, then put the sugar coating into a rectangular dish (like a casserole dish or baking tray).
Make the filling: Add the cream cheese, powdered sugar and 1 teaspoon of vanilla extract to a bowl. Beat until fully combined. Set aside.
Cut the crusts from the slices of bread, then use a rolling pin to roll each slice out until very flat.
Spread each slice of bread with the cream cheese mixture, covering the entire surface of the bread.
With the shortest side of the bread facing you, add a layer of strawberries at the end.
Roll the bread up into a tight sausage shape.
Repeat for each slice of bread.

In a medium sized bowl, add the eggs, heavy cream and remaining teaspoon of vanilla extract. Beat well.
Dip each roll up in the egg mixture, using a pair of tongs to turn each roll up so that it’s completely covered.
Add the butter to a skillet and melt. When the butter is sizzling add the roll ups. Cook the roll ups in the butter making sure to brown on all sides. This will only take a couple of minutes.
When the roll ups are golden brown all over, remove them from the skillet and immediately transfer to the dish containing the sugar coating. Use tongs to turn the roll ups until they are completely coated on all sides.
Serve immediately and enjoy!

When you roll into a sausage shape, take care that the filling doesn’t escape from the edges.
Don’t leave the french toast roll ups to soak for too long in the egg mixture or you risk them becoming soggy. Just a quick dunk will suﬃce.
If your skillet is not very large you can batch cook the roll ups. In which case, add half the butter if cooking in batches of 5. The butter will go very brown so you might find you need to wipe out the skillet with kitchen paper after cooking the first batch.
Work quickly at the coating stage so that you get the sugar coating on to the roll ups before they have dried from being in the skillet.
These roll ups are best enjoyed immediately. However, if you do have any leftover you can quickly reheat them in a dry skillet.

Store in an airtight container in the refrigerator for up to 24 hours. Reheat as above.