Oh, friend, do I have a treat for you today! Remember those sleepy Saturday mornings when the smell of something sweet and comforting would slowly coax you out of bed? For me, that’s often the scent of French toast wafting through the house. But today, we’re not just making any French toast. We’re diving into a little twist that my kids absolutely rave about – French toast roll-ups! Honestly, they’re a lifesaver on busy mornings when you want something special without all the fuss, and they completely disappear in minutes at my house. Think of them as the fun, portable cousin to classic French toast, but with a delightful filling tucked inside that makes every bite an adventure. It’s like a warm hug for your tastebuds, and I just can’t wait to share all my tips and tricks with you.
What is French Toast Roll-Up?
So, what exactly are these magical little morsels? Well, imagine your favorite, fluffy French toast, but instead of a flat slice, it’s a perfectly golden-brown cylinder, often with a delicious surprise filling nestled right in the middle. Essentially, you take a slice of bread, flatten it out – my secret weapon here is a rolling pin, or even a wine bottle in a pinch! – then spread on your chosen filling (hello, Nutella, jam, or even cream cheese!), roll it up tight, dunk it in that glorious eggy custard, and give it a quick sizzle in a pan. The result? A crispy-on-the-outside, soft-and-gooey-on-the-inside bite that’s just begging to be dipped in maple syrup. They’re called French toast roll-ups because, well, that’s exactly what they are! It’s a genius way to make breakfast fun, especially for little hands, and they’re always a hit!
Why you’ll love this recipe?
Oh, where do I even begin with why these French toast roll-ups are about to become your new favorite obsession? First off, the **flavor** is simply divine. You get that classic sweet, cinnamon-vanilla goodness of French toast, but then BAM! – you hit that creamy, dreamy filling. It’s a double whammy of deliciousness that traditional French toast just can’t quite match on its own. It’s the kind of taste that makes you close your eyes and savor every single bite.
Then there’s the **simplicity**. Seriously, don’t let the “roll-up” part intimidate you. It’s shockingly easy. If you can make regular French toast, you can absolutely master these. I’ve made this countless times on hectic weekday mornings before school, and it truly doesn’t add much time at all. In fact, it’s often quicker because the smaller form factor means they cook faster than a full slice!
And let’s talk **cost-efficiency**. The ingredients are pantry staples! Bread, eggs, milk, a little sugar, cinnamon, and whatever filling you’ve got on hand. It’s a fantastic way to use up bread that’s a day or two past its prime (it actually works better when it’s slightly stale!). You’re looking at a budget-friendly meal that feels incredibly luxurious, which is a win-win in my book.
Finally, the **versatility** is unmatched. These aren’t just for breakfast, my friend. I’ve served them for brunch, as a fun dessert, or even as a cozy snack when that 10 PM sweet craving hits but I don’t want to bake a whole cake. You can customize the filling endlessly (we’ll get to that!), the toppings, everything! What I love most about French toast roll-ups is how they transform a simple breakfast into something truly special and memorable, without requiring any fancy culinary skills. Trust me on this one; your family will thank you!
How do I make French Toast Roll-Ups?
Quick Overview
Alright, let’s get down to business! Making these French toast roll-ups is really quite straightforward, almost like a fun little assembly line in your kitchen. We’ll start by prepping our bread, squishing it flat (so satisfying!), then spreading on our delicious filling and rolling it up tight. After that, it’s a quick dip in a wonderfully spiced egg custard, a speedy fry until golden, and then a generous dusting of cinnamon sugar or a drizzle of glaze. It’s truly a process that moves quickly, and what makes this method special is how the bread compresses to create a lovely, slightly chewy texture that holds its shape beautifully while still being incredibly tender inside. Don’t worry, even if you’re not a morning person, you’ll be able to whip these up with ease!
Ingredients
For the Main Batter:
- 12 slices white sandwich bread (day-old is perfect, it holds up better!)
- 2 large eggs (organic, if you can, for that richer yolk color!)
- 1/4 cup whole milk (I’ve tested this with almond milk, and it actually made it even creamier!)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon (the fresher, the better for that warm spice hit!)
- 1/4 teaspoon vanilla extract (pure vanilla is worth the splurge, trust me!)
- Pinch of salt (just a tiny bit to balance the sweetness!)
For the Filling:
- 1/2 cup Nutella (my kids’ absolute favorite, but feel free to get creative!)
- Alternatively: cream cheese and jam, peanut butter, or even mashed banana
For the Glaze/Coating:
- 2 tablespoons unsalted butter (for cooking, makes them extra golden)
- 1/4 cup granulated sugar (for dusting)
- 1 teaspoon ground cinnamon (for dusting, mixed with the sugar)
- Optional: Maple syrup for serving (because, of course!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our cooking station ready! Grab a large non-stick skillet or griddle and place it over medium heat. You want it to be warm, but not scorching hot, so the butter doesn’t burn. While it’s heating, melt about a tablespoon of butter in the pan, ensuring it coats the bottom evenly. This will give your French toast roll-ups that beautiful golden crust. I always do this when I’m about to start the dipping process, so the pan is perfectly ready when the roll-ups are.
Step 2: Mix Wet Ingredients for the Batter
Now, let’s make that glorious egg custard! In a shallow dish (something wide enough to dunk a rolled-up slice of bread), whisk together your two large eggs. Really get them going until they’re light and frothy. Then, pour in the whole milk, granulated sugar, ground cinnamon, a splash of vanilla extract, and that tiny pinch of salt. Whisk everything until it’s completely combined and smooth – no streaks of egg yolk should be visible. This is where all the magic flavor comes from, so don’t skimp on the mixing!
Step 3: Flatten the Bread
This is the fun part! Take each slice of bread and, using a rolling pin (or again, that wine bottle!), gently but firmly roll it flat. You want to compress it down to about half its original thickness. This makes the bread more pliable, so it won’t tear when you roll it, and it gives the final French toast roll-up that lovely, dense chewiness. Don’t press so hard it rips, but do aim for a pretty flat surface. I usually line them up like little flat dominoes ready for their filling adventure.
Step 4: Prepare Filling & Roll
Now for the good stuff – the filling! Take one flattened slice of bread and spread about a tablespoon of your chosen filling (Nutella is my go-to!) evenly over one side, leaving a small border around the edges. This border helps keep the filling from oozing out during cooking. Then, starting from one short end, carefully and tightly roll up the bread into a neat little cylinder. Gently pinch the seam closed if you need to. Repeat with all your slices until you have a tray of adorable little French toast roll-ups, all waiting for their bath.
Step 5: Dip & Cook
It’s showtime! One by one, take each rolled-up bread cylinder and quickly dip it into your egg batter, turning to coat all sides. Don’t let it soak for too long, or it’ll get soggy – we’re aiming for just a quick dunk! Immediately transfer the coated roll-up to your preheated, buttered skillet. Cook in batches, if necessary, to avoid overcrowding the pan. Cook each roll-up for about 2-3 minutes per side, turning with tongs, until all sides are beautifully golden brown and slightly crispy. Add more butter to the pan as needed between batches. The smell alone brings everyone to the kitchen!
Step 6: Sugar & Serve
Once your French toast roll-ups are perfectly golden, remove them from the pan. While they’re still warm, you have two options for their grand finale. My kids absolutely love them rolled in a mixture of granulated sugar and cinnamon – just combine the two in a shallow dish and roll each warm roll-up until coated. Alternatively, you can plate them up and drizzle with your favorite maple syrup or a simple powdered sugar glaze. Slice them in half diagonally for a pretty presentation, or serve them whole for easy grabbing. These are best served immediately when they’re warm and gooey!
What to Serve It With
The beauty of French toast roll-ups is how incredibly versatile they are, fitting perfectly into so many mealtime moments. Here are some of my favorite ways to enjoy them:
For Breakfast:
These are an obvious winner for breakfast! I love to serve them piled high on a platter with a side of crispy bacon or a couple of savory breakfast sausages. A fresh fruit salad, bursting with berries and melon, offers a lovely counterpoint to the sweetness. And, of course, a steaming mug of strong coffee for the adults and a glass of cold milk for the kids is non-negotiable. It truly makes a regular morning feel like a special occasion without any extra effort.
For Brunch:
When I’m hosting brunch, these French toast roll-ups make for an elegant yet approachable dish. Arrange them artfully on a large white plate, perhaps fanned out with a dusting of powdered sugar and a sprig of mint. Pair them with a frittata or quiche, a beautiful charcuterie board with cheeses and olives, and a pitcher of homemade mimosas or a refreshing sparkling elderflower spritz. They’re lighter than a full stack of pancakes, leaving room for all the other brunch goodies!
As Dessert:
Oh, yes, they make a fantastic dessert! Especially when you’re craving something sweet after dinner but don’t want to bake a whole cake. Serve them warm with a scoop of vanilla bean ice cream that slowly melts into the warm roll-up, creating an incredible creamy sauce. A drizzle of chocolate sauce or a dollop of whipped cream takes them straight to indulgence territory. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
For Cozy Snacks:
Sometimes, you just need a little comfort. These French toast roll-ups are ideal for an afternoon pick-me-up or a cozy evening snack. Just a couple of roll-ups with a warm mug of hot chocolate or a spiced chai tea is pure bliss. They’re perfectly portioned and satisfying without being too heavy, making them great for movie night treats or a little something special during a quiet afternoon.
Top Tips for Perfecting Your French Toast Roll-Ups
Alright, my friend, after making countless batches of French toast roll-ups (and learning from a few “oops” moments along the way), I’ve gathered some wisdom to share that will help you nail these every single time. These little tips are what truly elevate them from good to absolutely unforgettable.
Bread Choice & Prep:
This is critical! Don’t grab that artisan sourdough just yet. For French toast roll-ups, basic white sandwich bread (like Wonder Bread or similar) works best because it’s soft, pliable, and easy to flatten without tearing. Day-old bread is actually ideal because it’s a little drier and won’t get as soggy when dipped in the batter, holding its shape beautifully. If your bread is super fresh, just leave it out on the counter for an hour or two to dry out slightly before you start. And when you’re flattening it, don’t be shy! Roll it thin, about 1/4-inch thick, but make sure to apply even pressure to avoid thin spots that might tear. I learned this trick after years of making it, and it makes all the difference for a sturdy roll-up.
Mixing the Batter:
A well-mixed batter is key to an evenly coated, flavorful French toast roll-up. Whisk those eggs until they’re truly light and foamy before adding the milk and other ingredients. This helps create a smooth, homogenous custard. I always give it one last whisk right before dipping each batch, just to make sure the cinnamon and vanilla haven’t settled at the bottom. And for a little extra richness, sometimes I’ll swap out half the milk for a splash of heavy cream – trust me on this one, it’s decadent!
Rolling Techniques:
When you’re rolling the bread with its filling, aim for a snug, tight roll. This prevents the filling from escaping and helps the roll-up maintain its shape during cooking. Start from one short end and roll slowly and evenly. If your bread feels like it’s resisting, you might not have flattened it enough. A little gentle pressure on the seam at the end can help seal it, too, especially if you’re using a particularly gooey filling.
Filling Fun:
Oh, the possibilities here are endless! While Nutella is our family favorite, don’t limit yourself. Cream cheese mixed with a little powdered sugar and vanilla is heavenly. Peanut butter and thinly sliced banana is a classic. You could even do a savory version with ham and cheese! Just make sure your filling isn’t too chunky or wet, as that can make the bread harder to roll and more prone to tearing. I often make a few different types in one go to keep everyone happy!
Cooking Perfect Roll-Ups:
Don’t overcrowd your pan! Cooking in batches ensures each French toast roll-up gets even heat and develops that beautiful golden-brown crust without steaming. Medium heat is your friend here – too high, and the outside will burn before the inside cooks through; too low, and they’ll absorb too much grease and become soggy. Also, don’t be afraid to keep turning them with tongs to get all sides evenly browned. The aroma itself tells you they’re getting close!
Glaze Goals:
If you’re going for a glaze instead of the cinnamon sugar dusting, think about consistency. You want it thick enough to coat, but thin enough to drizzle beautifully. A simple powdered sugar glaze (powdered sugar + a tiny bit of milk or lemon juice) is always a winner. If you’re using cream cheese as a filling, a cream cheese glaze (softened cream cheese, powdered sugar, vanilla, and a touch of milk) is just divine and makes it feel extra special. Apply the glaze while the French toast roll-ups are still slightly warm but not piping hot, otherwise, it’ll melt right off!
Storing and Reheating Tips
One of the best things about these French toast roll-ups (besides how incredibly delicious they are) is that they actually store and reheat quite well! This makes them perfect for meal prep or for enjoying leftovers when that craving strikes.
Room Temperature:
If you’re planning on devouring them within a few hours, you can keep them loosely covered at room temperature for up to 2-3 hours. Just make sure they’ve cooled completely before covering to prevent condensation, which can make them soggy. I usually just leave them on a wire rack with a piece of parchment paper draped over them if we’re having a lazy morning and grazing.
Refrigerator Storage:
For longer storage, your refrigerator is your best bet. Place cooled French toast roll-ups in an airtight container or a zip-top bag. They’ll stay fresh and delicious in the fridge for up to 3-4 days. I often make a double batch on Sunday mornings so my kids have a quick and easy breakfast option on busy school days. They truly are a great make-ahead option!
Freezer Instructions:
Yes, you can absolutely freeze these! This is my secret weapon for super busy weeks. After they’ve cooled completely, arrange the French toast roll-ups in a single layer on a baking sheet and freeze for about an hour, until solid. This “flash freezing” prevents them from sticking together. Then, transfer the frozen roll-ups to a freezer-safe zip-top bag or airtight container. They’ll keep beautifully in the freezer for up to 1-2 months. When you’re ready to enjoy, you can reheat them directly from frozen.
Reheating Advice:
The best way to reheat French toast roll-ups to bring back some of that lovely crispness is in the oven or an air fryer. Pop them into a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and slightly crispy. If using an air fryer, 350°F (175°C) for 5-7 minutes does the trick perfectly. You can also microwave them for 30-60 seconds, but they’ll be softer and won’t have that desirable crisp exterior. If you’ve stored them with the cinnamon-sugar coating, you might want to give them a fresh dusting after reheating for that extra sparkle!
Glaze Timing Advice:
If you plan to store your French toast roll-ups, I highly recommend waiting to add any glaze or powdered sugar dusting until *just before serving*. Applying it too early, especially before refrigerating or freezing, can make them watery or dissolve the coating, leading to a less-than-ideal texture. It’s a small extra step that makes a big difference in presentation and taste!
Frequently Asked Questions
Final Thoughts
And there you have it, my friend! My absolute favorite recipe for French toast roll-ups. This isn’t just a recipe; it’s a little slice of morning joy that brings so much warmth and happiness to our kitchen. What makes them truly special, for me, is that combination of surprising ease with an incredible payoff in flavor and fun. They’re proof that sometimes, the simplest twists on classic dishes can be the most memorable. I really hope you give these a try and make some amazing breakfast memories of your own. If you loved these, you might also enjoy my recipes for Churro Waffles or my Strawberry Stuffed Pancakes – they have that same playful, delicious vibe! Can’t wait to hear how yours turn out and what fun fillings you come up with in the comments below! Happy rolling!
French toast roll-ups
Ingredients
Main Ingredients
- 8 slices Texas toast
- 4 ounces cream cheese softened
- 8 ounces strawberries diced
- 2 large eggs
- 1 tablespoon milk
- 1 tsp pure vanilla extract
- 3 tbsp salted butter
- 0.33 cup granulated cane sugar
- 0.5 tsp ground cinnamon
- powdered sugar optional
Instructions
Preparation Steps
- Roll each slice of bread with a rolling pin and trim off the crust with a knife.
- Spread 0.5 Tablespoon cream cheese on each slice of prepared bread.
- Add 1 rounded teaspoon diced strawberries on top of the cream cheese. Careful not to over fill.
- Gently roll the bread up.
- Whisk eggs, milk and vanilla together in a bowl. Set aside.
- Combine sugar and cinnamon in a bowl. Set aside.
- Dredge prepared bread rolls through the egg mixture, taking care not to saturate the bread.
- Melt butter over medium heat in pan.
- Add rolls to pan, seam side down to start and cook until golden brown, about 2 minutes per side. Use tongs to turn them in the pan.
- Once fully cooked, roll through the sugar mixture until well coated.
- Serve hot with a dusting of powdered sugar.
