Next, I take one end of the bread slice and roll it tightly, making sure to squeeze as I go to keep that cream cheese filling inside. I then secure each roll-up with a toothpick, just to make sure they hold their shape while cooking. In a shallow dish, I whisk together the egg, milk, and vanilla extract until it’s all mixed nicely. This will give our roll-ups that classic French toast custardy goodness.
Now for the fun part—frying! I heat a tablespoon of butter in a frying pan over medium heat. Once it’s nice and sizzling, I dip each roll-up into the egg mixture, letting the excess drip off, and place it straight onto the pan. I fry them for about 2–3 minutes on each side until they’re a golden brown and lovely. The sound of them sizzling in the pan is music to my ears!
Once they are perfectly browned, I remove them from the skillet and roll them in a mixture of sugar and cinnamon while they’re still warm. This final touch gives them that classic cinnamon toast vibe. I love serving these right away for breakfast; the first bite is always the best with all that gooey cream cheese filling!
Pro Tips for Best Results
I tested this recipe three ways, and I found that using brioche bread yields the most indulgent texture. It becomes a little crispy on the outside while perfectly fluffy on the inside. Trust me, if you can splurge a bit, go for brioche! Another tip is to keep the heat moderate. If it’s too high, the outside will cook before the inside is nice and melty.
If you find the cream cheese a bit too thick, you can mix in a teaspoon of milk to make it more spreadable. This will also help it blend nicely with the sugar and cinnamon, allowing for an even distribution of flavor. And lastly, don’t rush the rolling process. Take your time, as a perfectly rolled-up treat ensures that all the delicious filling stays inside!
Common Mistakes to Avoid
One common mistake I experienced during my kitchen trials was not rolling the bread tightly enough. If these roll-ups are too loose, the filling can ooze out while cooking. So, take extra care to roll them firmly! Another mistake I’ve made is using stale bread. Fresh bread makes all the difference in achieving that soft and tender center, so don’t skimp out here! (See the next page below to continue…)