Cinnamon French Toast Roll-Up Bake

Two tasty treats: French toast and cinnamon buns all rolled into ONE!

Serves 8 (2 roll-ups each)

INGREDIENTS

For the roll-up bake:
24 slices SASKO Premium White Bread
1 cup sugar
2 tbsp ground cinnamon
Butter, to spread
6 eggs
2 cups milk

For the glaze:
100g cream cheese, at room temperature
2 tbsp butter melted
1 tsp vanilla essence
2 Tbsp milk
1 cup icing sugar

Serving suggestion:
Fresh mixed summer berries

METHOD

1. Preheat oven to 160C and grease and line a baking dish with baking paper.

For the roll-up bake:

1. Remove the crusts from the slices of bread. *Chefs tip: Place crusts in a re-sealable bag and freeze to use for croutons or breadcrumbs later.
2. Arrange 3 bread slices in a vertical row with the ends overlapping slightly. Join the ends together by pressing down. Repeat with the rest of the slices, forming 8 vertical bread strips.
3. Combine the cinnamon and sugar.
4. Spread butter generously over one side of the 8 strips and sprinkle a generous amount of cinnamon-sugar over each.
5. Starting at the end, roll up each strip (rolling in the butter and cinnamon sugar) to form 8 rolls. Cut the rolls in half and place half-rolls next to each other in the baking dish so that they fit snuggly together.
6. Using a fork, beat together milk and egg.
7. Pour the egg mixture over the roll-ups and cover the dish with tinfoil. Leave to stand for 10-15 minutes so that the bread absorbs the custard.
8. Bake in the oven, covered, for 30 minutes before removing foil and continue to bake uncovered for a further 10-15 minutes, until the top is lightly browned.

For the glaze:

1. Beat together all ingredients (except the icing sugar) until smooth and creamy.
2. Add the icing sugar and continue to beat mixture until it is lump-free. *Chefs Tip: Add more milk if necessary to get desired consistency.

For serving:

1. Remove the bake from the oven and allow to sit and cool for 5 minutes before drizzling the glaze over the warm rolls.
2. Serve with fresh berries and ENJOY!

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