10 slices white sandwich bread
1 1/2 cups fresh strawberries diced small
4 ounces cream cheese
1/4 cup powdered sugar
2 large eggs
2 Tbsp milk
3 teaspoons granulated sugar divided
1/4 teaspoon ground cinnamon
Combine diced strawberries and with 1 tsp sugar. Toss to coat.
In another bowl, mix softened cream cheese with the powdered sugar and stir until combined.
Flatten the bread slices with a rolling pin and trim off the crusts. Spread a teaspoon of the cream cheese mixture along one edge of the bread.
Top with a spoonful of strawberries. Gently roll up the bread. Continue with the remaining bread
In a small bowl, whisk the eggs with the milk, remaining 2 teaspoons of sugar and 1/4 teaspoon of cinnamon.
Preheat your nonstick pan over medium heat. Coat with cooking spray or add a small amount of butter.
Dip the rolls in the egg mixture and place seam side down on the pan. When browned, turn and continue until all sides are cooked.
Remove and serve with syrup, extra strawberries, or dust with powdered sugar.