Recipe Box: Sweet Cream and Raspberry French Toast Roll-Ups

French Toast Roll Ups

My favorite breakfasts are the ones around the holidays surrounded by family and friends.  This recipe for Sweet Cream and Raspberry French Toast Roll-Ups was inspired by simple challenge:  “Can we make a gluten-free version of those delicious things we keep seeing on Pinterest?”

This recipe may not be difficult but there’s some effort to put it all together.  I like to prep my sweet cream filling and cinnamon-sugar coating first before flattening bread slices.  I also recommend microwaving gluten-free bread for 30 seconds or more because the extra warmth helps mimic the natural elasticity of gluten-full bread.

Sweet Cream and Raspberry French Toast Roll-Ups

4 oz. cream cheese
1/2 cup sugar
1/2 tsp vanilla
3 large eggs
1/4 cup milk
8 slices sandwich bread, such as Rudi’s GF multi-grain
1 tsp ground cinnamon
2 oz. fresh whole raspberries
1 tbsp. confectioner’s sugar
Non-stick cooking spray

-Blend cream cheese and half of the sugar.  Transfer mixture into small pastry or plastic bag.  Whisk eggs, milk and vanilla together in a second bowl and set aside.  Combine remaining sugar with cinnamon in a third bowl.  Wash and dry raspberries then quarter lengthwise.
-Trim crusts off bread and flatten with rolling pin.  Pipe 1/2” line of filling at the end at one end of bread slice and add a few pieces of raspberry.  Carefully roll up and away from you then place seam side down on a plate.  Repeat until finished.
-Prep large frying pan with non-stick spray and heat on medium-high.  Carefully coat rolls in egg mixture, one at a time, and place seam side down in pan.  Cook in small batches on medium until golden brown.
-Turn rolls until covered in cinnamon-sugar mix.  Sprinkle little confectioner’s sugar and eat up!

Hint:  It’s totally not a crisis if you happen to mix up steps and coat rolls with cinnamon-sugar before putting them in the frying pan.  Cooking will be a little messier but they will taste just as good!