French Toast Roll-Ups

Perfect for a special occasion or for a treat – I’ll be using this one for Christmas Day!  Fill with cream cheese, fruit, jam, nutella … the choices are endless!


  • 8 slices white sandwich bread
  • Softened cream cheese (or mascarpone), diced berries, or Nutella (you choose)
  • 2 eggs
  • 3 Tablespoons milk
  • 1/3 cup white sugar
  • 1 heaping teaspoon ground cinnamon
  • Butter, for greasing the pan


  1. Cut the crusts off the bread and flatten each slice out – you can use any heavy item to help flatten it out; such as a rolling pin, bread board, a can or even just your hand. You will need to flatten the bread out though, as it won’t work properly otherwise.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a bowl whisk the eggs and milk until well combined
  4. In a separate bowl mix the sugar with the cinnamon
  5. Heat a pan over medium heat and melt a tablespoon of butter
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. REMEMBER: when you first add them to the pan, put them seam side down!!!
  7. Add butter to the pan as needed
  8. If you don’t want to cook them in a pan, you can bake them in the oven.  Cook at 180 degrees for 10-15 minutes.
  9. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.
Source: Unknown


  • If you don’t want to use egg (because of a choice or an allergy) then you can simply dip in milk
  • When you first add the rolls to the pan, remember to put them seam side down
  • Make sure you completely flatten the bread, otherwise the egg will soak right into the middle and may not be cooked – YUCK!
  • Add a few drops of vanilla to the egg mixture before dipping for a different taste
  • If you don’t like cinnamon you can simply just use sugar to dip the rolls in

PLEASE NOTE: This particular recipe and image is NOT mine.  I have gone on an adventure through the internet to find the original recipe but all I find are links to other ones.  So I will put where I found the recipe first: The Girl Who Ate Everything (such an appropriate website name!)




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