French Toast Roll-Ups


A savory and sweet breakfast treat. French toast roll-ups are about as good as it gets. There are limitless possibilities. It combines the best parts of pancakes, toast, and an omelet all in on easy to make dish. Today we’ll go through our French toast roll-up recipe and offer some really practical tips and tricks on how to make them.

French Toast Roll Ups Recipe

How to Make French Toast Roll-Ups

The best thing about french toast roll-ups is that they are no harder to make than regular French toast. They just require a couple more steps. We first begin by removing the crust. You can leave them on, but they make it harder to get your bread evenly flat, and it’s harder to roll.

Once the crusts have been removed, we flatten our bread. This increases the size slightly (great for more filling) and ensures that the rolls cook quickly.

From there, it is simply a case of adding our chosen filling, rolling up our French toast. Giving it a little dip and frying it.

We like to add a final touch of panache by covering them in cinnamon sugar just before serving, but if you aren’t feeling too sweet or prefer a savory filling, this is entirely optional.

French Toast Roll-Ups

5 from 1 vote
Recipe by Laura Ritterman Course: BreakfastCuisine: AmericanDifficulty: Easy


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Cooking time





These French toast roll ups are going to be one recipe you will want to learn how to make. Follow our video to quick copy exactly how we craft this beautiful recipe.


  • 8 slices white sandwich bread

  • Your choice of filling. We recommend Nutella and chopped strawberries.

  • 2 large eggs

  • 1/3 cup 1/3 milk

  • A large knob of butter.

  • 3 tablespoons 3 fine brown sugar

  • ½ tablespoon cinnamon powder

  • Powder sugar

  • Maple syrup


  • Arrange your bread slices piled in a neat and uniform cube, using a sharp knife and working around each edge remove the crusts.
  • Once the crusts are entirely removed, individually roll and press each slice of bread until it is flat and thin.
  • Taking an individual slice, spread a large helping of Nutella in a stripe on the bread’s first third. Top this stripe with a layer of chopped strawberries.
  • Once you have applied your filling, turn the bread so that the filling stripe runs parallel to your counter edge and is nearest to you. Roll the bread away from you into a tight sausage shape. Repeat the above for the remaining 5 pieces of bread.
  • Set a pan on medium heat, and once it is coming up to temperature, add a small slice of butter to melt and coat the pan.
  • Mix the eggs and milk in a shallow bowl until combined. One at a time, dip your rolls into the egg and milk mixture until the entire outer surface is covered. Gently place each roll seam side down into the hot pan. If you only have a small pan, you may need to coat and cook your roll-ups in two batches.
  • Cook for around 2 minutes per side, turning until the french toast roll-ups’ outer exterior is entirely golden brown. While they are hot, mix your cinnamon and sugar together in a shallow bowl.
  • Remove the Roll-ups from the pan and immediately drop them into the cinnamon and sugar mix, shake to coat.
  • Serve your French toast roll-ups immediately with a dusting of powder sugar and a small amount of syrup on the side for dipping.

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Tips and Tricks

  • When you cook your French toast roll-ups, you must place them in the pan seam side down. By doing so, you make a nice tight seal that stops them from bursting open as the contents warm and expand slightly.
  • When it comes to French toast roll-ups, you are spoiled for choice when it comes to fillings. Some of our favorites include peanut butter and strawberry jelly. Chopped strawberries and cream cheese. Mashed banana and peanut butter, or for something more savory, we have been known to add rashers of smoky bacon along with a generous helping of cheddar cheese. The fillings that work best are those that are traditionally used in pancakes. Fresh fruit always freshens this already bright dish up further.
  • When making French toast roll-ups, you will need to be organized, just as in the same way as you make pancakes. We find that gathering your ingredients and creating a ‘cooking station’ before cooking makes life much easier. Especially if everyone wants slightly different fillings.
  • You can serve these roll-ups with extra syrup for dipping. When we are having a luxurious Sunday, this is what we do. But with the sugar, they are sweet enough already, so this is entirely optional.
  • If you don’t have white bread, you can make this recipe using wholemeal or brown bread. The steps below are identical.
  • Don’t forget the cinnamon as it makes the dish. French toast is traditionally served with cinnamon, and these french toast roll-ups are no exception. Be sure to dust them in the flavored sugar as soon as they come out of the pan. The residue heat will melt the sugar slightly and give them a wonderful caramel crust.
  • Even cooking relies on consistency. Make sure that you make your bread as uniformly flat as possible. It makes the whole process of rolling and cooking so much easier.
  • Don’t feel that you have to waste the crusts by throwing them away. We like to put them in a freezer bag and save them for those days when we need breadcrumbs. Just tear them into chunks, freeze them and give them a blitz in a blender whenever a recipe calls for a handful of breadcrumbs.


French toast roll-up calories aren’t the best, so we make these as a weekend treat. And we really look forward to them. The best bit is that you can fill them with whatever you like. What is your favorite filling? Why not let me know in the comments below?


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