French Toast Rollups

By Scott Sarvay

French Toast Rollups

May 11, 2012 Updated May 11, 2012 at 7:40 AM EST

With a hint of cinnamon and sugar on the outside, and a creamy filling on the inside, our mini French Toast Rollups are the perfect make-ahead, portable breakfast!

Yields: 24 rollups
Chilling Time: 2 hr
Cooking Time: 10 min

• 1 (8-ounce) package cream cheese, softened
• 1 egg yolk
• 1 cup sugar, divided
• 24 slices white sandwich bread, crusts removed
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

1. In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.

2. Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.

3. In a shallow dish, combine remaining 3/4 cup sugar and the cinnamon. Brush butter over rollups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining rollups, placing them on the baking sheet after coating.

4. Cover and freeze for at least 2 hours.

5. Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.

• Rollups will keep in the freezer up to two months prior to baking.

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