Kids Can Make Strawberry French Toast Roll Ups Recipes

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STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY



Strawberry Cream Cheese French Toast Roll-up Recipe by Tasty image

Here's what you need: sandwich bread, cream cheese, strawberry, eggs, milk, cinnamon, vanilla extract

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 3 servings

Number Of Ingredients 7

10 slices sandwich bread
cream cheese, softened
strawberry, sliced
3 eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

Steps:

  • Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
  • Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
  • In a bowl, combine eggs, milk, cinnamon, and vanilla.
  • Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

FRENCH TOAST ROLL-UPS



French Toast Roll-Ups image

Bring a new dimension -- three-dimensions, in fact -- to French toast, rolling it up and stuffing it with goodies. Follow this kid-friendly base recipe, then choose from the filling options for an easy portable breakfast.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 12 roll-ups

Number Of Ingredients 18

2 large eggs, beaten to blend
1/3 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
12 slices soft white sandwich bread
2 tablespoons unsalted butter
Confectioners' sugar, for serving
Maple syrup, for serving
2 bananas, halved and thinly sliced
12 medium strawberries, roughly chopped
1/4 cup cream cheese, at room temperature
1 1/2 cups blueberries
1/4 cup creamy peanut butter
1/2 apple, thinly sliced and cut into matchsticks
6 thin slices Cheddar, halved
12 pre-cooked breakfast sausage links

Steps:

  • For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
  • Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
  • For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
  • For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
  • For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
  • For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
  • For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
  • Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
  • Dust with confectioners' sugar and serve with maple syrup on the side.

KIDS CAN MAKE: STRAWBERRY FRENCH TOAST ROLL-UPS



Kids Can Make: Strawberry French Toast Roll-Ups image

These fun, crunchy and sweet roll-ups are the kind of breakfast food that both kids and adults will like. Get kids involved in the cooking. For little and big kids: Let them help with rolling the bread out and filling and coating the roll-ups. For an easy variation, swap out the cream cheese and sugar in the filling for 1/4 cup chocolate-hazelnut spread.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Cooking spray
1/4 cup cream cheese, at room temperature
2 tablespoons plus 1/2 cup sugar
6 slices stale white sandwich bread, crusts removed
5 or 6 strawberries (about 1/2 cup), diced
1/4 cup heavy cream
2 large eggs, beaten
1 tablespoon ground cinnamon
Maple syrup, optional

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment, and spray the parchment with cooking spray.
  • Mix together the cream cheese and 2 tablespoons sugar in a small bowl. Roll each slice of bread flat with a rolling pin, and spread with 1 heaping teaspoon of the cream cheese mixture. Place 2 heaping teaspoons of the diced strawberries at one end of each slice. Starting at that end, roll up each slice. Pinch and press the seam and ends so each roll-up is sealed, and push back in any ingredients that may have snuck out of the ends.
  • Whisk the cream and eggs together in a small bowl. Combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish. Dip each roll-up in the egg mixture until completely submerged, shake off excess egg, then cover completely in the cinnamon sugar. Arrange the roll-ups, seam-side down and evenly spaced, on the prepared baking sheet.
  • Bake the roll-ups until they're golden brown and the cinnamon sugar forms a crunchy layer, about 15 minutes. Let cool for 5 minutes, then transfer to a cutting board. Trim off any excess caramelized sugar, and slice each roll-up in half on the diagonal (be careful when slicing, as the filling is hot). Serve the roll-ups on a platter, with maple syrup on the side if using.

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