Blueberry French Toast Roll ups with Cream Cheese dipping sauce
I saw this recipe on Pinterest and sent it to my daughter (super picky eater). She said she was interested in trying them. So we made them. Of course, she would not even try them. My middle son, wanted to eat a Lion's share and my youngest son, took one bite and wanted no more. Later Miss Picky did try them, and liked them! Success! The next morning the middle son was up before the sun to ensure that he would get the remaining left overs. I would do this recipe again. And maybe try a strawberry version too.
1 Loaf of white sandwich bread (about 16-20 slices)
Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam. Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
In a medium mixing bowl add eggs, milk, vanilla, flour, baking powder and nutmeg. I blended the mixture with an old school egg beater (I have one from my Grandma). Dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Transfer baking sheet lined with Parchment paper. Bake in preheated oven 9 minutes, then remove from oven. Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. Serve warm with cream cheese dipping sauce.
For the cream cheese dipping sauce:
In a mixing bowl, using and electric hand mixer, whip together cream cheese and butter until smooth and fluffy. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. Store in refrigerator. (I made the dipping sauce the night before and stored it in the fridge).