Directions

1. Preheat the oven to 425°F (220°C). Brush the Large Bar Pan with oil using the Chef’s Silicone Basting Brush
2. In a small bowl, combine the cream cheese and jam. Mix well and set aside.
3. In the Small Batter Bowl, whisk the eggs and milk with the Stainless Steel Mini Whisk. Pour the mixture into a Coating Tray.
4. Place the cornflakes into a large resealable plastic bag. Using your hands, crush the cornflakes into very fine crumbs and pour into a second Coating Tray.
5. Stack 2 or 3 bread slices and use a serrated knife to remove the crusts. Roll each bread slice with the Baker’s Roller®. (Bread should be flattened, but not paper thin.)
6. Spread a thin layer of the cream cheese mixture onto one side of each bread slice. Place the fruit in a row on one edge of the bread, then roll tightly.
7. Dip 1 bread slice at a time into the egg mixture, then roll in the cornflake crumbs.
8. Place dipped rolls onto the pan. Bake 12–14 minutes, or until the rolls are lightly browned. Let them stand a few minutes to cool (the fruit gets very hot). Serve with powdered sugar or syrup.