Fruit and French Toast Roll-ups

Brinner's back!  And so is the fruit.  It's still summer, so don't be surprised by another recipe with fruit in it.  But things got a little fancier tonight.  I've seen French Toast Rollups around Pinterest, but I wanted something that was filled with various kinds of fruit and more of a traditional french toast.

These ended up being like a simple version of crepes.  Because you roll the bread out, they are easy to fill and roll up like a crepe.  They are flatter like crepes.  But when you dip them in a french toast like egg mixture, the bread expands a little again.  The cream cheese gets all warm and melty, and the fruit is just YUM!  Our favorite combination  ended up being bananas and peaches with Philadelphia® Honey and Pecan Cream Cheese.  And instead of pouring syrup on them, we just dipped them into syrup like french toast sticks.  It was amazing and really fun for our family to have a little something different for Brinner.

Fruit and French Toast Roll-ups


16 slices (1 loaf minus end pieces) potato bread
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup sliced peaches (canned is fine)
1 banana, sliced
4 Tbs. plain cream cheese
4 Tbs. Philadelphia® Honey and Pecan Cream Cheese
3 eggs
1/4 cup milk
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Powdered Sugar for dusting


1. Preheat griddle to 375 degreess or a skillet over medium high heat.

2. In a shallow bowl, combine eggs, milk, vanilla, cinnamon, and nutmeg.  Whisk to combine.  Set aside.

3. Cut crusts off of each piece of bread.  Using a rolling pin, roll each piece of bread flat.  You will use 4 slices of bread per fruit (unless you want to come up with your own creation!).

4. For peaches and bananas, spread 1/2 Tbs. of Honey Pecan Cream Cheese on 1/3 of each slice of bread.  Lay fruit over the top of cream cheese.  Begin rolling bread, starting with the fruit and cream cheese end.  Gently press down to seal.

5. For blueberries and strawberries, spread 1/2 Tbs. of the plain cream cheese on 1/3 of each slice of bread.  Lay fruit over the top of the cream cheese.  Roll bread, again starting with the fruit and cream cheese end.   Gently press down to seal.

6. Spray hot griddle with cooking spray.  Dip each roll in egg mixture and place, seam down, onto hot griddle.  Cook until browned and then turn.  Continue to cook on each side until browned and remove to a serving plate.  Sprinkle with powdered sugar and serve with syrup.

Serves 4