Strawberry-Rhubarb French Toast Rollups

A fun, dippable twist on classic French toast. Soft bread gets rolled around a quick strawberry‑rhubarb and cream cheese filling, then dipped in a simple custard made with The Farmer’s Cow eggs and milk, and cooked until golden. These rollups are perfect for weekend breakfasts, after‑school snacks, or any time you want something a little extra—plus, they are fun to make!

Yield: 10-12 rollups

 Ingredients

• 1½ cups rhubarb, diced small
• 1 cup fresh strawberries, chopped
• 3 tbsp + ¼ cup sugar (plus more to taste)
• 1 tsp lemon juice
• 10–12 slices soft sandwich bread (white or brioche)
• 3 oz cream cheese, softened
• 2 tbsp butter for the pan
• 2 The Farmer’s Cow large eggs
• ⅓ cup The Farmer’s Cow whole milk
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon, divided
• Salt

Instructions

1) Make the fruit filling

• In a small saucepan, combine rhubarb, strawberries, 3 tbsp sugar, lemon juice, and salt.
• Cook over medium‑low 6–8 minutes, stirring, until jammy and thick.
• Cool completely (warm filling can make the bread soggy).

2) Prep the bread

• Trim crusts and use a rolling pin to flatten each slice.
• Spread a thin layer of cream cheese. Spoon 1–2 tsp compote near one edge, and roll up tightly. Press seam to seal.

3) Dip & cook

• Whisk eggs, milk, vanilla, ½ tsp cinnamon, and salt in a shallow bowl.
• Melt butter in a nonstick skillet over medium heat.
• Dip each roll‑up quickly (don’t soak), then place seam‑side down in the pan.
• Cook 2–3 minutes per side, turning until golden all around.

4) Finish & serve

• Mix ¼ cup sugar with 1 tsp cinnamon.
• Roll warm rollups in sugar mixture.
• Serve immediately with extra compote for dipping.

Date Posted: May 26, 2026

• Milk
• Eggs