Ingredients
12 slices of white bread, crusts removed
butter for greasing the pan
Cream Cheese Topping
1 ½ tablespoon unsalted butter (See Note 1)
4 tablespoon cream cheese
2 ½ tablespoon powdered (icing) sugar
¼ teaspoon vanilla extract
Cinnamon Filling
6 tablespoon unsalted butter (See Note 1)
4 tablespoon brown sugar
2 tablespoon cinnamon powder
Egg Mixture
1 egg
3 tablespoon milk
For Coating
¼ cup caster sugar
2 teaspoon cinnamon powder
Instructions
- Combine all ingredients for the cream cheese topping together and mix thoroughly, and set aside. Repeat this step for the cinnamon filling.
- Prepare the egg mixture by slightly beating the egg and adding milk to it. Mix well.
- Combine caster sugar and cinnamon powder in a plate and set aside.
- Remove crusts from the white bread slices and with the help of a rolling pin, roll up the bread flat. (See Note 2)
- Spread ½ to ¾ tablespoon worth of cinnamon filling onto the bread and roll up. You do not need anything to help this stick together as the filling will do that for you.
- In a non-stick pan, heat a little butter on a low to medium heat. Dip the roll ups into the egg mixture and place on the frying pan. We do about 4 to 5 at a time depending on the size of the pan.
- Keep turning the french toast every 30 to 45 seconds or until slightly golden brown on one side.
- Remove from pan when every side is down (should take you 2 to 3 minutes at most) and immediately put them in the coating mixture prepared early.
- Serve with cream cheese glaze as a topping or for dipping.
Notes
1. Make sure the butter is at room temperature and soft for this recipe. Don’t heat the butter or the texture of the filling and topping will be too liquid-y.
2. While rolling the bread, make sure the ends are rolled properly as these tend to puff up again later. When that happens, your roll up won’t stay together properly (happened to us once when we first did it!).
