Kids Can Make: Strawberry French Toast Roll-Ups

These fun, crunchy and sweet roll-ups are the kind of breakfast food that both kids and adults will like. Get kids involved in the cooking. For little and big kids: Let them help with rolling the bread out and filling and coating the roll-ups. For an easy variation, swap out the cream cheese and sugar in the filling for 1/4 cup chocolate-hazelnut spread.

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Cooking spray
45g cream cheese, at room temperature
2 tablespoons plus 100g sugar
6 slices stale white sandwich bread, crusts removed
5 or 6 strawberries, diced
60ml heavy cream
2 large eggs, beaten
1 tablespoon ground cinnamon
Maple syrup, optional
  1.   Preheat the oven to 190 degrees C. Line a baking sheet with parchment, and spray the parchment with cooking spray.  
  2. Mix together the cream cheese and 2 tablespoons sugar in a small bowl. Roll each slice of bread flat with a rolling pin, and spread with 1 heaping teaspoon of the cream cheese mixture. Place 2 heaping teaspoons of the diced strawberries at one end of each slice. Starting at that end, roll up each slice. Pinch and press the seam and ends so each roll-up is sealed, and push back in any ingredients that may have snuck out of the ends.  
  3. Whisk the cream and eggs together in a small bowl. Combine the remaining 100g sugar and the cinnamon in a shallow dish. Dip each roll-up in the egg mixture until completely submerged, shake off excess egg, then cover completely in the cinnamon sugar. Arrange the roll-ups, seam-side down and evenly spaced, on the prepared baking sheet.  
  4. Bake the roll-ups until they're golden brown and the cinnamon sugar forms a crunchy layer, about 15 minutes. Let cool for 5 minutes, then transfer to a cutting board. Trim off any excess caramelized sugar, and slice each roll-up in half on the diagonal (be careful when slicing, as the filling is hot). Serve the roll-ups on a platter, with maple syrup on the side if using.