These French Toast Roll Ups are a new twist on a classic recipe. Easy to make (and can be frozen), you can customize the filling as much as you like!
My children love french toast but until recently, I had never tried french toast rollups, mainly because I thought that they would be too much of a pain to make and then my children wouldn't like them. I am happy to say that I was wrong. Not only were these french toast roll ups easy to make, but my children loved them! In the future, I plan to try them with homemade apple pie filling or even mini chocolate chips or Nutella as a special treat!
One of the keys to making these turn out well is the bread. You want to find a soft bread and use it almost immediately. If you try to use more "healthy breads" - such as multigrain breads that are fabulous for sandwiches, but a little on the dry side, you might find your french toast roll ups tearing and the filling leaking out of them.
I am not saying that you have to use bread that is so full of chemicals that you can roll it up and bounce it off of a wall....but this is not the time to be a stickler about only using "healthy bread". It needs to be soft and pliable for these to turn out well!
You might want to try these other breakfast recipes:
- Crockpot Breakfast Casserole Recipe
- Oven Baked Omelet
- Creative Toppings for Oatmeal
- Stuffed French Toast Casserole
French Toast Roll Ups With Cream Cheese and Strawberries
- 16 slices Soft Bread
- 2 Eggs
- 4 tbsp Milk
- 1/3 cup Sugar
- 1 tsp Cinnamon
- Filling of your Choice I used Cream Cheese and Strawberry Jam
- Place piece of bread on a cutting board and trim your crusts.
- With a rolling pin roll your bread flat.
- At one end of your bread place your filling (just a small strip) and roll up.
- In a shallow dish combine sugar and cinnamon. Mix well.
- In another shallow dish combine eggs and milk. Wisk well.
- Heat a pan over low-medium heat, melt butter to coat pan.
- Coat your bread roll in your egg mixture.
- Place in pan with your seam down.
- Cook until golden brown turning to brown all sides.
- Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.
This looks delicious and simple! Thank you for sharing! I shared on my feeding support facebook at http://www.facebook.com/pedfeed if you want to see. I have a blog at http://www.pickytots.blogspot.com and I'm looking forward to looking at your site and sharing more great recipes and ideas that could help my feeding and speech therapy kiddos and families in general! I can't wait to try these! Kristina
These look great!! Can you tell me if they can be made and then frozen?? thanks
You can! Just freeze them after you have cooked them...not before!
How much butter for the pan? (It isn't listed in your ingredients but you mention it in the directions.) Also, you didn't include the step to dip the rolled up bread in the egg mixture in your direction steps! Thank you for the recipe though. Very yummy!
Enough to coat the bottom of the pan...it's not really exact 😉
My toddler would love these- this will definitely be our next Saturday morning breakfast. Thanks for sharing!
Mother of 3
Yummy! I love that they can be made up ahead of time and frozen for a quick easy breakfast reheat. Ill definitely be pinning these for later.
A clevere and lovely recipe. Thank you.
Chrissa - Physical Kitchness
Ok these look disgustingly good (disgustingly meaning AMAZINGLY in my weird use of vocabulary). I mean, seriously who could resist these?!
I have used this recipe many times because it's just too brilliant! Thanks for linking up at delicious dishes recipe party!