Roll each slice of Texas toast flat using a rolling pin and trim off the crusts with a knife.

Spread ½ Tablespoon of softened cream cheese evenly on each slice of bread.

Add 1 rounded teaspoon of diced strawberries on top of the cream cheese, being careful not to overfill.

Gently roll each slice of bread into a tight roll-up.

In a bowl, whisk together the eggs, milk, and vanilla extract. Set aside.

In a separate bowl, combine the granulated cane sugar and ground cinnamon. Set aside.

Lightly dredge each bread roll through the egg mixture, taking care not to saturate the bread.

Melt the salted butter over medium heat in a skillet.

Place the roll-ups seam side down in the pan and cook until golden brown, about 2 minutes per side, turning with tongs.

Once fully cooked, roll each warm roll-up through the cinnamon sugar mixture until well coated.

Serve hot with a light dusting of powdered sugar if desired.