Trim the crusts off the bread. Flatten each slice with a rolling pin until thin.

Spread about a heaping teaspoon of your chosen filling in the center of each slice, leaving a ½-inch border. Roll the bread up tightly.

In a shallow bowl, whisk the eggs and milk together until smooth.

In another shallow bowl, combine the sugar and cinnamon.

Heat a griddle or large skillet over medium heat. Melt 1 tablespoon of butter.

Dip each roll in the egg mixture, coating all sides, then place seam-side down on the hot griddle.

Cook for 1-2 minutes per side, until golden brown. Add more butter to the pan for the second batch.

Once cooked, immediately roll each hot roll in the cinnamon-sugar mixture until coated.

Serve warm or pack in a lunchbox. A small drizzle of maple syrup is optional.