°4-6 slices Texas Toast (slightly stale or slightly stale) grilled)
°3 T Cold milk
°1 T honey
°1 cup brown sugar
°1 tsp cinnamon and nutmeg
°Vanilla extract 2 T Butter
°1 package Philadelphia Cream Cheese
°½ C sugar
°2 C Chopped fresh strawberries
Make the filling by mixing all the ingredients together in a blender or hand mixer until creamy. Store in the refrigerator until ready to use.
Heat a nonstick skillet over medium-low heat.
Combine the eggs, milk, cinnamon, nutmeg, brown sugar and honey to make the cream. MIX WELL! Set aside.
Take a piece of Texas toast and lay it flat on a cutting board. Using a rolling pin, flatten each piece of bread to ½ inch thick. Should be thin enough. Spread 2 T of the cream cheese mixture on half of the bread. Do not spread all over. Just half.
Half the cream cheese, roll as shown in the photo (cream cheese mixture should seal) and repeat with the remaining bread. Lie down on the folding side.
Then add the butter to the pan. Dip each piece in the custard (egg/milk mixture) and sauté immediately until golden brown on all sides, turning carefully every 1 to 2 minutes. They should be browned in about 4 to 5 minutes. Do not overload your pan.
They are made when the surface of the rolls is golden crisp. Sprinkle with powdered sugar, cinnamon or your favourite garnish and add maple syrup or warm honey.