Berries & Cream Roll-Ups Are the Very Best Way to Eat Stuffed French Toast

I love a sweet strawberry dessert as much as the next person: Strawberry shortcakes and mixed berry fools are popular picks at my house. But during the height of strawberry season, when the juicy, ruby-red berries are at their absolute best, I like to work them into breakfast, too.

My latest favorite are these handheld French toast roll-ups, which are a fun new way to serve French toast to kids. I spread jam-swirled cream cheese onto tender white bread, top with a layer of thinly sliced strawberries, then roll them up and soak them in a sweet vanilla custard. Then, I cook them in sizzling butter until golden-brown, and serve them to my eager kids (and husband!) with plenty of maple syrup for dipping.

Follow These Steps for the Easiest French Toast Roll-Ups

Working assembly line-style is the easiest way to make these roll-ups. Here’s how to do it.

Berries & Cream French Toast Roll-Ups


  • 12 slices

    soft, white sandwich bread

  • 4 ounces

    cream cheese, at room temperature

  • 1/4 cup

    strawberry jam

  • 1 1/2 cups

    thinly sliced small strawberries (about 12)

  • 1/2 cup

    granulated sugar, divided

  • 1 teaspoon

    ground cinnamon

  • 1

    large egg

  • 1 cup


  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 2 tablespoons

    unsalted butter, divided


  1. Cut the crust off of the bread slices, and discard or save them for another use. Flatten the bread slices with a rolling pin.

  2. Stir the cream cheese and jam together until combined, then spread 2 teaspoons onto each slice of bread.

  3. Arrange a row of strawberry slices (about 5) on one end of each bread slice. Working from the end with the strawberries, roll each slice of bread into a tight log and arrange seam side down.

  4. Stir 1/4 cup of the sugar and cinnamon together in a shallow bowl. Set aside.

  5. Whisk the egg, half-and-half, vanilla, salt, and remaining 1/4 cup sugar together in another shallow bowl. Working with 1 roll-up at a time, dip and roll it in the custard, drain the excess custard back into the bowl, and place on a plate or rimmed baking sheet.

  6. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 6 roll-ups seam-side down, and cook until golden-brown on all sides, 3 to 5 minutes per side. Roll in the cinnamon sugar to coat on all sides. Repeat with the remaining butter and roll-ups. Place on a serving platter and cool for 5 minutes before serving.

Recipe Notes

Make ahead: The roll-ups can be assembled 1 day in advance and refrigerated. Wait until ready to cook to dredge in custard.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

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