Cheesy Pancake Bakes

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 160°C and grease and line a baking dish with baking paper.

 

For the roll-up bake:

 

1. Remove the crusts from the slices of bread. *Chef’s 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. *Chef’s 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!