Strawberry French Toast Roll-Ups

°8 slices egg bread each 3/4-inch/2 cm thick
°2/3 c  mascarpone cheese
°1/3 c  E.D.SMITH® Strawberry Pie Filling, divided
°2 eggs
°2/3 cup (150 mL) milk
°2 tbsp. (30 mL) butter, divided
°1 C. (15 mL) icing sugar
°2 tbsp. (30 mL) maple syrup

With a rolling pin, flatten each slice of bread to about 8/1 inch (3 mm) thick. Stir in the mascarpone with 3 tbsp.
Spread a generous tablespoon of the mascarpone mixture on one side of each slice of bread. Roll every slice to form  tight roll. In shallow dish, whisking eggs with the milk. Dip rolls in egg mixture, turning to coat.
Heat 1 tbsp. (15 mL) butter in a large nonstick skillet over medium heat. Cook rolls, in batches, while turning, for about 4 minutes or until golden brown on all sides. Repeat with remaining butter and rolls.
Transfer to a serving platter and dust with icing sugar. Stir maple syrup with remaining pie filling and pour over top.

Enjoy !