Wrap and Roll Renaissance
Toasted Cinnamon Bread Pudding Breakfast Wraps with Cream Cheese and Fresh Fruit
30 minutes
Serves 4
BreakfastAmericanVegetarian
Herb's take
Inspired by American diner classics and the portable breakfast trend, these wraps take your leftover cinnamon bread pudding and transform it into a creamy, tangy, and fruity hand-held breakfast. You’ll learn how to bind and toast a rich filling inside tortillas, turning leftovers into a golden-brown, on-the-go delight, plus, a little caramelization science for good measure.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the softened cream cheese and honey until smooth and well blended.
- 02Lay out the tortillas on a clean work surface. Evenly spread a quarter of the cream cheese mixture over each tortilla, leaving a 1-inch border around the edges.
- 03Spoon 1 cup of leftover cinnamon bread pudding down the center of each tortilla, shaping it into a log. Top with 1/4 cup sliced strawberries and 2 tablespoons blueberries per wrap.
- 04Fold the sides of each tortilla inward, then tightly roll up from the bottom to enclose the filling, forming a burrito-style wrap.
- 05Melt 1 tablespoon butter with 1/2 tablespoon oil in a large nonstick skillet over medium heat. When the butter is foaming, add two wraps seam-side down. Cook for 2-3 minutes per side, turning until all surfaces are golden brown and crisp. Repeat with remaining butter, oil, and wraps.
- 06Transfer toasted wraps to a cutting board and let rest for 2 minutes before slicing in half on the bias.
- 07Dust wraps with powdered sugar just before serving.
- 08Serve warm, preferably with a strong cup of coffee and an appreciative audience.
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