Blueberry Cream Cheese French Toast Roll Up

You could use blackberries, strawberries, chopped canned peaches, just about any fruit

Photo by Louise H.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 1/2

    cup of blueberries

  • 1/2

    cup of sugar

  • 1/2

    cup of confection sugar

  • 2

    eggs

  • 4

    oz cream cheese

  • 4

    slices of bread

  • 1

    cup of milk

  • 2

    tbs butter

Directions

Directions: In a small bowl add blueberries and sugar. Mash up the blueberries and stir until they turn the sugar purple. Let it sit to macerate (macerating releases some of the blueberries juices, creating a sweet syrup.) for about 5-10 min. Stir up a bit more. Cut of the ends of the bread then roll them out very thin. Place two slices of bread side by side until the sides are touching. With your fingers you are going to press the bread until the stick together or (mended together together) If done correctly, the bread will look like one long slice of bread. Set to the side. Do the same with the other two slices of bread. Cream Cheese Mix:Add cream cheese, confection sugar and egg to a small bowl and with your hand mixer mix on low until the sugars are combine then turn it on high until mixed and smooth. Pour the mixture into a small pot on medium low and stir occasionally until the mixture turns creamy but thick. Immediately pour into a small bowl and set aside. French Toast: Add milk and egg into a small bowl and mix until you get a milk mixture Spread Cream Cheese on top of both long slices of bread and spread all over leaving a bit of the edges clear of the cream cheese. Add the macerated blueberries all over top of cream cheese. Do the same with the other slice of long bread. You should have some blueberry syrup left over in the bowl, don't get rid of it, it will be used for the french toast syrup. Roll both of roll ups up then gently dip them into the milk and egg mixture to coat both sides of the roll up. Set stove to medium high and add butter..Once butter starts to sizzle add both stuffed roll ups to a medium sized pan. Cook until golden brown all over. Push the stuffed roll ups to the sides of the pan so the ends can get golden as well. Serve with the leftover macerated syrup and cream cheese mixture. Enjoy!

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