Flatten each piece of bread slightly using the palm of your hand or a rolling pin and then place onto a pan or plate lined with parchment paper (so the bread doesn't stick when flattened).
Place about 1 teaspoon of cream cheese onto the end of the bread, leaving a ½ border (so cream cheese does not ooze out once cooked), and spread across slice. Top the cream cheese with diced strawberries. Roll the bread tightly and place seam-side down onto pan/plate. Repeat with rest of slices.
In a shallow bowl, whisk eggs, milk, and vanilla extract. In another shallow bowl, mix sugar and cinnamon.
Melt butter over medium heat in a large skillet. Working one at a time, dunk one roll completely into egg mixture and then place onto buttered skillet. Repeat with rest of roll ups. Cook for 2 minutes on all four sides, or until golden. **I was able to fit all 10 roll-ups onto the same skillet. Using kitchen tongs for these steps makes dunking, cooking, and rolling in sugar easy**
Once golden, dunk immediately into cinnamon sugar mixture and then move to a separate plate. Serve with additional strawberries, maple syrup, and/or whipped cream, if desired.
Notes
See my tips and tricks for making these Strawberry French Toast Roll Ups above the recipe box.