Peanut butter & jam roll ups

Made with White Bread

2 large eggs

¼ cup milk

2 tbsp castor sugar

1 tsp ground cinnamon

6 slices Albany Superior White Bread, crusts removed

3 tbsp Black Cat peanut butter

2 tbsp All Gold Strawberry Jam

3 x fresh strawberries, sliced (optional)

1½ tbsp butter or any flavourless oil, for frying

Melted peanut butter, for drizzling (optional)

Honey, for dipping or drizzling

Prep time: 15 mins | Cook time: 8 mins | Total time: 23 mins | Serves: 6 roll-ups

Prepare the coating:
Whisk the egg and milk together in a shallow bowl (about the width of a slice of bread). Set aside.
Combine the cinnamon & sugar in a small bowl. Set aside.
Roll each of the slices of bread out with a rolling pin, roll each slice of bread flat to about 3mm thickness.
Spread each slice with 1 teaspoon of peanut butter. Add around 1 tablespoon of strawberry jam, and optional strawberries. Roll up tightly. Repeat with all 6 slices.
To cook; melt the butter in a non-stick pan over medium heat. Dip each roll-up in the egg mixture and fry for 1–2 minutes per side, until golden brown and slightly crisp all around.
Remove from pan and immediately coat in the cinnamon and sugar mixture.
Serve warm. If desired; drizzle with melted peanut butter and a little honey or icing sugar.