French Toast Roll-Ups

Christmas morning. Aiden: basketball gear. Zaria: a professional kids' apron with pockets. She put it on immediately and began "taking orders" from Aiden, who played along with the patience of a brother who knows the drill. The Carter children: one plays basketball, one plays restaurant. Both inherited their father's passions. The inheritance is complete.

When Zaria put on that apron and started taking orders, I knew breakfast was going to be a whole production — and honestly, I wouldn’t have had it any other way. French Toast Roll-Ups felt like the exact right call: they’re fun to assemble, easy enough for a little sous chef to help with, and festive enough for Christmas morning. Watching her roll them up with all the seriousness of a real line cook while Aiden called out his “order” from the couch? That’s the kind of thing you want a recipe to hold onto.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 (2–3 roll-ups per person)

Ingredients

8 slices white sandwich bread, crusts removed
4 oz cream cheese, softened
1/2 cup strawberry jam or preserves
2 large eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Maple syrup, for serving

Instructions

Flatten the bread. Using a rolling pin, flatten each slice of bread as thin as possible without tearing it.
Add the filling. Spread a thin layer of softened cream cheese over each slice, then add a small spoonful of strawberry jam along one edge.
Roll them up. Starting from the jam edge, roll each slice tightly into a log shape and press the seam gently to seal.
Make the egg wash. In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Mix the cinnamon sugar. In a separate small bowl, stir together the granulated sugar and cinnamon. Set aside.
Cook the roll-ups. Melt butter in a large non-stick skillet over medium heat. Dip each roll-up in the egg wash, letting any excess drip off, then place seam-side down in the skillet. Cook for 2–3 minutes per side, turning to brown all sides evenly, until golden.
Coat in cinnamon sugar. While still warm, roll each cooked roll-up in the cinnamon sugar mixture until fully coated.
Serve warm. Arrange on a plate and serve immediately with maple syrup for dipping.

Nutrition (per serving)

French Toast Roll-Ups — The Breakfast We Made Together on the Best Morning