way to cook:
Prepare Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix with a fork or hand mixer until smooth and spreadable.
Fill Bread: Using a rolling pin, gently flatten each slice of bread. Spread a generous tablespoon of the cream cheese mixture evenly over one side of each slice, leaving a small border at one edge.
Roll Tightly: Starting from the side with filling to the edge, roll each slice up tightly into a snug cylinder. Press gently on the seam to seal.
Make Custard Dip: In a shallow dish, whisk together the eggs, milk, 1/2 teaspoon of the cinnamon, and the nutmeg until fully combined and frothy.
Coat and Cook: Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter. While the butter melts, briefly dip each bread roll-up into the egg custard mixture, turning to coat all sides. Let any excess drip off. Place roll-ups seam-side down in the skillet. Cook for 2-3 minutes per side, turning carefully with tongs, until all sides are golden brown and crisp. Add remaining butter to the skillet as needed for the second batch.
Coat in Sugar: In a separate shallow dish, mix the granulated sugar with the remaining 1/2 teaspoon of cinnamon. Immediately after cooking, roll each warm roll-up in the cinnamon-sugar mixture until evenly coated. Serve immediately.
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