I am in sweet heaven.  Blueberry Cream Cheese French Toast Roll-Ups are like a cheese Danish, cinnamon roll, blueberry syrup lovefest.

I sweetened the softened cream cheese with a little sugar, vanilla, and almond extract.  For the blueberry syrup I simmered pure maple syrup with a handful of blueberries.  The French toast roll-ups are pan browned then rolled in cinnamon sugar.  Lovefest I tell you.

I’m already dreaming of the next batch of French Toast Roll-Ups.  Perhaps a savory filling is in order.  Ah the choices.

Blueberry Cream Cheese French Toast Roll-Ups

Libby with Lemony Thyme

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 2

Ingredients

  

For French toast roll-ups…

• 4 slices white sandwich bread crusts removed
• 2 ounces cream cheese softened
• 1 Tbl. sugar
• 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 cup blueberries fresh or frozen
• 1 egg
• 1 Tbl. milk
• 1/2 cup sugar
• 1 tsp. cinnamon
• butter

For blueberry syrup…

• 1/2 cup pure maple syrup
• 1/2 cup blueberries fresh or frozen

Instructions

 

For French toast roll-ups…

• Using a rolling pin, flatten each slice of bread.
• In a small bowl, combine cream cheese, sugar, vanilla, and almond extract. Spread 1/4 of mixture on half of each of the bread slices. Place a row of blueberries across the lower edge of each roll-up; roll tightly.
• Combine sugar and cinnamon in small dish. Beat egg and milk in separate shallow dish. Dip each roll-up in egg mixture. Heat 1 Tbl. butter in a skillet over medium heat. Cook roll-ups in skillet turning until browned on all sides. Remove from skillet and roll in cinnamon/sugar. Serve immediately.

For blueberry syrup…

• In a small skillet warm maple syrup with 1/2 cup blueberries.

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