French Toast Roll-Ups

I've been wanting to make these French Toast Roll-Ups for a while now, but it just seemed too time consuming to make in the morning.

But since my kids are on break, I decided to give them a try.

I even prepped the roll-ups the night before so all I'd have to do was pan-fry the roll ups in the morning.

All I did was take some bread and flatten them with a rolling pin.  I then spread peanut butter (you can also use cream cheese or Nutella), and added the fruit (strawberries & bananas), and rolled the bread (I didn't cut the fruit small enough, so the bread didn't roll up nicely).

At this point you can refrigerate the rolls to cook the next morning.

When it's time to cook, simply melt 2 T butter in a pan.

In a small bowl I mixed 2 eggs with 3 T milk.  Dip each roll-up in the milk mixture, ensuring it's completely coated.

Pan-fry for about 3-5 minutes on each side until golden brown.

Dip each roll in a cinnamon sugar mixture (I used 1/3 cup sugar + 2 tsp cinnamon), and then sprinkle with powdered sugar.

You can find the original recipe on Betty Crocker.