French Toast Roll-Ups

This may be one of the best ways to make French Toast that I have experimented with in a while!

stuffed french toast roll-ups

It’s rolled up into hand-held tasty sticks, perfect for kids and adults alike. Baked in the oven OR fried in a saute pan – super easy to cook up a big batch (even the night before) and keep warm for a crowd. Crisp edges and soft (“custard donut like” according to my husband) insides loaded with flavor. And Stuffed French Toast… don’t really need to say more to that point!

4French Toast Breakfast Rolls



Thanks to the rolled up bread, you get the opportunity to stuff this French Toast with tons of flavor. We tried two variations when we perfected these in our own household. One was a sweet and simple Cream Cheese filling (which tasted a bit like French Toast Cheesecake – there were NO complaints from us on that). If you take that same Cream Cheese with a bit of sugar and then add some Strawberry Jam to it – the French Toast has a sweet, creamy, berry-filled inside surrounded by your cinnamon french toast. Oh yeah, talk about French Toast Dreams… this is what they are made of!

 rolled french toast stuffed


 line of French Toast Rolls


 bread and rolling pin

You can make a wide variety of Stuffed French Toast Rolls to suit your family or friend’s taste-buds. Take the fresh fruit or whatever you crave on your French Toast and roll ’em up into the French Toast. Make ’em fresh for your family or cook ’em up the night before and then re-bake in the oven in the morning for an impressive breakfast with so little hands-on effort.

french toast breakfast stuffed rolls


 Baked Stuffed French Toast Rolls

 French Toast Rolls piled up


French Toast Roll-Ups
Prep time
Cook time
Total time
Serves: 6
  • 12 slices bread
  • 2 eggs
  • ¼ cup milk
  • 1 teaspoon cinnamon
  • ½ t vanilla extract
  • ½ block cream cheese
  • ¼ cup powdered sugar
  • ⅛ cup strawberry (or your favorite) jam
  • butter
  • ⅛ cup cinnamon + ¼ cup sugar
  • More Cinnamon for sprinkling & Maple Syrup for dunking
  1. Flatten each slice of bread out with a rolling pin.
  2. Mix up your filling (cream cheese, powdered sugar, & jam for suggestions). Place about 1-2 teaspoons of your chosen filling inside your bread (smear it on like you were making PB&J or make it a bit neater by just doing a strip about 1 inch from the edge of one of your sides). Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk and cinnamon until well combined
  4. TO FRY:.Heat a skillet set over medium heat and melt a bit of butter. 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. Add butter to the pan as needed.
  5. OR TO BAKE: Preheat Oven to 350. After dipping your French Toast Rolls, place seam side down on a parchment/slipmat lined baking sheet. Bake for about 10 minutes and then flip and back another 10 minutes or so until crisp on the outside.
  6. In a separate shallow bowl mix the sugar with the cinnamon. As SOON AS cooked rolls come out of your preferred cooking method, roll them around in the cinnamon-sugar until completely covered in sugar.


 flattened french toast rolls


Two Years Ago – Ellen’s Dance Dare and my amazing Students & Co-Workers

Three Years Ago – Spinach Parmesan Cheese-Balls… perfect for an appetizer OR as a vegetarian option for on top of your pasta!

And I leave you with this, Today’s Question of the Day… What is your favorite topping for French Toast?


French Toast Roll-Ups — 17 Comments

    • Cindy – I agree with the just 1 piece of bread, you get more stuffing per bite and you don’t need to feel guilty about having multiple pieces!!!

  1. I love it. They are now on the menu for Saturday morning. They seem so much healthier than the packaged French toast sticks that I sometimes buy for a treat. How do you think they would work with whole grain bread? Maybe it would be a way to get my fussy teenager to eat a little healthier.

    • SO good with Whole Grain Bread! I just made another batch and mixed in 1/2 an over-ripe banana with the cream cheese for the stuffing, SO AMAZING! Hope that everyone enjoys these this weekend, and then many weekends after that (you can even make up a batch on weekends and reheat one or two on a busy weekday morning)!

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  4. In the oven as we speak but wasn’t clear where the vanilla goes .. I put in with the egg mixture but realize it was probably for the filling! Bare cupboards so we used a Carmel spread for the filling!

    • Vanilla is ALWAYS good in your egg mixture too! And with Caramel for the filling – holy cow, I think that sounds like it could be a dessert too! YUM Thea -hope everyone enjoyed this 🙂

  5. After you cook these, would it be possible to flash freeze them and reheat for a quick breakfast?

    • Kate – I JUST did that a few weeks ago! I cooked them all up, froze them and then re-baked a tray for company! When I re-heated, I did at 275 degrees for about 20 – 30 minutes (flipped them half-way through) just to make sure they were heated through and it was perfect, I am sure you could even re-heat in the microwave, but then you’ll get a bit soggy, but still delicious!

  6. This may sound strange (okay, it totally does sound strange) but I had some savory pumpkin filling leftover from a stuffed shells recipe I made the other night. I wanted to use it up and tried it in this recipe. It turned out to be downright delicious! Even with the herbs, pecorino-romano cheese, ricotta, and pumpkin… incredibly tasty! I’m fairly sure I’ll have to do this again tomorrow morning. I opted for the baking method and it was perfect. Thank you for this idea! As soon as my current filling is gone, I’ll be making a sweeter pumpkin & cream cheese filling. Mmm, such possibilities 🙂