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French Toast Roll-Ups
Flona

French Toast Roll-Ups

Easy to make and fun to eat, these delicious French Toast Roll-Ups feature soft bread rolled with cinnamon-butter filling, dipped in egg mixture, and sautéed until golden brown. Perfect for breakfast or brunch!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 roll-ups
Course: Breakfast, Brunch
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar light or dark
  • 1 tablespoon ground cinnamon
  • 2 large eggs beaten
  • 1/4 cup milk whole milk preferred
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 8 slices soft white bread crusts removed
  • 3 tablespoons butter for sautéing
  • maple syrup for serving

Equipment

  • Rolling Pin
  • Large non-stick sauté pan or skillet
  • Small microwave-safe bowl
  • Shallow bowl for egg mixture
  • Small bowls for cinnamon-sugar
  • Sharp knife
  • Fork or whisk
  • Tongs or spatula
  • Plate for coating

Method
 

  1. Make Butter-Cinnamon Filling: In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. Stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 tablespoon cinnamon with a fork until smooth and spreadable. Set aside.
  2. Prepare Egg Mixture and Coating: In a shallow bowl, whisk together eggs and milk. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Pour onto a plate for coating. Set both aside.
  3. Prepare Bread: Trim crusts from each bread slice. Using a rolling pin, roll one slice to about 1/8-inch thickness. Spread with a thin layer of butter-cinnamon mixture. Starting from one end, roll up tightly. Repeat with remaining bread slices.
  4. Cook Roll-Ups: Place 3 tablespoons butter in a large non-stick sauté pan over medium heat and let melt. (Use 2 batches if pan is small.) Dip one roll at a time in egg mixture, coating all sides, and place seam-side down in pan. Cook 1-2 minutes per side until golden brown and slightly crisp, turning to brown all surfaces evenly.
  5. Coat and Serve: Remove cooked roll-ups to work surface and immediately roll in cinnamon-sugar mixture while hot, coating all sides generously. Serve immediately with warm maple syrup for dipping.

Notes

  • Fresh Bread: Use fresh, soft white bread for best rolling results. Stale bread will crack.
  • Make Ahead: Roll bread with filling up to 24 hours ahead, refrigerate covered, then dip and cook when ready.
  • Batch Cooking: If using smaller pan, cook in two batches with 1.5 tablespoons butter each.
  • Baking Option: Can bake at 375°F for 15-18 minutes, turning once, though they won't be as crispy.
  • Storage: Refrigerate leftovers up to 2 days. Reheat in skillet or microwave.
  • Freezing: Freeze cooked roll-ups up to 2 months. Reheat from frozen at 350°F for 10-15 minutes.
  • Tight Rolling: Roll bread tightly and place seam-side down to prevent unraveling during cooking.