Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce

Ingredients

• 16 – 20 slices sandwich bread
• 1/2 cup blueberry jam
• 1/2 pint fresh blueberries
• 4 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 2 Tbsp all-purpose flour
• 1/2 tsp baking powder
• 1 pinch ground nutmeg
• 2 Tbsp butter, melted
• 1/3 cup granulated sugar
• 1 1/4 tsp cinnamon
• 3 oz cream cheese, softened
• 3 oz butter, softened
• 1 cup powdered sugar
• 1 1/2 – 2 Tbsp milk

Directions

1. Heat the oven to 375 degrees. Pile the bread in stacks of 4 slices, and cut away the crusts. Take each slice individually and press it with a rolling pin until it is flattened to about 1/2 its starting size. Spread 1 tsp blueberry jam over just half of the slice, then place a line of blueberries on top of the jam. Roll the bread toward the plain end, and put it aside with the seam underneath. Continue the same way with the rest of the bread.
2. Combine the eggs, milk, vanilla, flour, baking powder and nutmeg in a blender. Put the lid on and blend at low speed for 10 – 15 seconds, just until the mixture is smooth. Transfer it to a bowl. Dip each roll up in the egg mixture, letting it sit for several seconds so the bread can soak some up. Move the roll ups to a lightly greased Silpat-lined baking sheet; without greasing, about 3 may stick, though they can be loosened with a spatula.
3. Bake the roll ups for 9 minutes, then take the pan out of the oven. Lightly brush the tops with melted butter, turn each roll up over so the underside faces up, and brush that side lightly with melted butter too. Put the pan back in the oven and bake for another 8 – 12 minutes, until the centers are cooked through.
4. Whisk the granulated sugar and cinnamon together in a small bowl. As soon as the roll ups are cool enough to pick up, roll them in the cinnamon sugar so they are coated all over. Serve them warm with the cream cheese dipping sauce.
5. For the cream cheese dipping sauce, beat the cream cheese and butter in a mixing bowl with an electric hand mixer until the mixture is smooth and airy. Add the powdered sugar, milk and vanilla, then whip again until everything is fully combined and fluffy. Store in the refrigerator.