French Toast Rolls Stuffed with Raspberry CheesecakeCream

Ingredients

For the Bread Rolls:

8 slices thick-cut white bread (crusts removed)

2 large eggs

1/4 cup whole milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

2 tbsp unsalted butter

For the Raspberry Cheesecake Cream:

4 oz cream cheese, softened

2 tbsp powdered sugar

1/4 cup fresh raspberries, mashed

1/2 tsp lemon zest

For the Cinnamon Coating:

1/3 cup granulated sugar

1 tbsp ground cinnamon

For Garnish:

1/4 cup fresh raspberries

1 tbsp maple syrup

Directions

Flatten each slice of bread using a rolling pin until thin

and pliable.

Mix the softened cream cheese, powdered sugar, mashed

raspberries, and lemon zest in a small bowl until smooth.

Spread about 1 tablespoon of the raspberry cream along

one edge of each bread slice.

Roll the bread tightly around the filling and set aside

seam-side down.

Whisk together the eggs, milk, vanilla, and 1/2 tsp

cinnamon in a shallow bowl.

Combine the granulated sugar and 1 tbsp cinnamon on a

separate small plate.

Melt butter in a large skillet over medium heat.

Dip each roll into the egg mixture, coating all sides, and

place in the skillet.

Cook for 2 minutes per side, rotating until golden brown

and crispy on all sides.

Remove rolls from the pan and immediately toss in the

cinnamon-sugar mixture until fully coated.

Serve warm topped with fresh raspberries and a light

drizzle of maple syrup.