These French Toast Roll Ups are a fun twist on traditional French Toast. Fill them with your favorite spreads and make them different every time!
Try as I might to make enough banana muffins or strawberry scones to get us through until Friday, that doesn’t always happen. The weekends, though, are a whole different story – I almost always make something more special. Not necessarily difficult, just something more exciting than Cheerios.
The kids request these strawberry crepes and our favorite cheese blintz all the time. They pretty much went bananas when I put these French Toast Roll Ups on their plates. The innards are all gooey and the outside is slightly crunchy. Which basically makes them dessert. No wonder they’re so good!
French Toast Roll Ups Recipe
Here’s what you’ll need to make them:
(Scroll below to the printable recipe for details and measurements.)
- Bread: choose a soft white sandwich bread, which will make rolling them flat easy.
- Eggs and milk: these are mixed together and then coat the bread, just like traditional french toast.
- Cinnamon and sugar: after the rolls are fried, they get dusted with a cinnamon-sugar mixture.
- Filing: so many options! (See below.)
- Unsalted butter: for greasing the fry pan.
- Maple syrup: for serving, optional.
So many options for filling these French Toast Rolls Ups. I make them different all the time. Here are some ideas:
- Nutella, Cookie butter, or any nut butter.
- Jam or Lemon Curd
- Or don’t fill them at all – just drizzle with maple syrup.
- You can also drizzle them with caramel sauce or chocolate sauce for a super indulgent treat!
How To Make French Toast Roll Ups
I love breakfast food. And I love FUN breakfast food even more! To make this french toast recipe, follow the steps below included in the printable recipe card. Refer back to the article for more information.
More Fun Breakfast Recipes:
French Toast Roll Ups
- 8 slices soft white sandwich bread
- 3 tablespoons Nutella (or nut butter, cookie butter, jam, apple pie)
- 2 large eggs
- 3 tablespoons milk
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter , for greasing the pan
- maple syrup, for serving (optional)
- Trim the crust from the bread and flatten each slice out with a rolling pin.
- Place a heaping teaspoon of your filling an inch from one end of the bread, and spread it out in a strip. Roll the bread up and repeat with the remaining slices.
- In a shallow bowl thoroughly whisk the eggs and milk together. In another shallow bowl, mix the sugar and cinnamon together.
- On a griddle (or large sauté pan), melt 1 tablespoon butter over medium heat. Coat the rolls with the egg mixture and place seam side down on the griddle. Cook for about 1-2 minutes per side, until golden brown. Add more butter to the griddle as needed for the second batch.
- Place the hot rolls into the cinnamon-sugar and roll until completely covered, gently shaking off any excess.
- Serve with maple syrup, if desired.