Easy French Toast Roll-Ups (Printable)

Golden roll-ups with creamy or fruity filling, dusted in cinnamon sugar for a warm, handheld delight.

# What You'll Need:

→ Bread & Fillings

01 - 8 slices soft white sandwich bread, crusts removed
02 - 4 tbsp cream cheese, softened (or Nutella, or fruit jam)

→ Egg Mixture

03 - 2 large eggs
04 - 3 tbsp milk
05 - 1/2 tsp vanilla extract
06 - Pinch of salt

→ Cinnamon Sugar Coating

07 - 1/4 cup granulated sugar
08 - 1 tsp ground cinnamon
09 - 2 tbsp unsalted butter, for frying

# Method:

01 - Flatten each bread slice gently with a rolling pin.
02 - Spread about 1/2 tablespoon cream cheese or desired filling along one edge of each slice, then roll up tightly.
03 - Whisk together eggs, milk, vanilla extract, and salt in a shallow bowl.
04 - Mix granulated sugar and ground cinnamon in a separate bowl.
05 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
06 - Quickly dip each roll-up in the egg mixture ensuring all sides are coated, then place seam side down in the skillet.
07 - Cook in batches, turning every 1 to 2 minutes until golden brown on all sides; add more butter as needed.
08 - Immediately roll hot roll-ups in the cinnamon sugar mixture to coat thoroughly.
09 - Serve warm for best flavor and texture.

# Expert Advice:

01 -
  • They cook in less time than it takes to set the table, and kids can actually help roll them.
  • The cinnamon sugar sticks to every golden edge, so each bite tastes like a warm hug.
  • You can hide vegetables in the filling if youre sneaky, or go full dessert mode with Nutella.
02 -
  • If the bread is even slightly stale, it will crack when you roll it, so use the freshest loaf you can find.
  • Dont let them sit in the egg mixture, a quick dip on all sides is enough or theyll get soggy and fall apart.
  • Medium heat is your friend, high heat will char the outside before the filling warms up.
03 -
  • Use a nonstick skillet or they will stick no matter how much butter you use.
  • If youre making a big batch, keep finished roll-ups warm in a low oven while you cook the rest.
  • Tongs work better than a spatula for turning them without squishing the filling out.
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