Description
Okay, so you know how sometimes you want French toast, but you also want something that looks like you actually tried, but you also want something you can eat with your hands without looking like a complete mess? These little golden spirals of breakfast perfection are basically the answer to that very specific but totally valid morning craving. We’re talking about bread that’s been flattened, filled with sweet goodness, rolled up tight, then dunked in that classic French toast custard and pan-fried until they’re crispy on the outside and custardy on the inside.
This isn’t your basic weekend breakfast situation. This is the kind of dish that makes people think you went to brunch culinary school, when really you just took regular bread and got creative with a rolling pin. It’s comfort food that photographs beautifully and tastes even better, and honestly? We’re absolutely obsessed.
Ingredients
For the Basic Roll-Ups:
- 8 slices white bread, crusts removed
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup strawberry jam (or your favorite)
- 2 tbsp butter for rolling
For the French Toast Custard:
- 3 large eggs
- 1/4 cup whole milk
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
For Cooking:
- 2 tbsp butter for the pan
- Maple syrup for serving
- Powdered sugar for dusting
Instructions
Remove crusts from bread slices — save them for breadcrumbs or just snack on them. Using a rolling pin, flatten each slice until it’s about 1/4 inch thick. Don’t go crazy — you want them flat but not paper thin. Mix cream cheese, powdered sugar, and vanilla until smooth and spreadable.
Spread a thin layer of the cream cheese mixture on each flattened bread slice. Add a stripe of jam about 1 inch from one edge — don’t go overboard or it’ll ooze out. Starting from the jam edge, roll up tightly but gently. Place seam-side down and repeat with remaining slices.
Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth. Pour into a shallow dish that’ll fit your roll-ups. This is your French toast magic potion — treat it with respect.
Working one at a time, roll each spiral in the custard mixture. Make sure all sides get coated — we want that custardy goodness everywhere. Let excess drip off but don’t shake them like maracas.
Heat butter in a large skillet over medium heat until it’s sizzling. Add roll-ups seam-side down first — this helps seal them shut. Cook for 2-3 minutes per side until golden brown and gorgeous. Work in batches if needed — overcrowding leads to sad, steamy roll-ups.
Dust with powdered sugar because everything looks better with a snow dusting. Drizzle with maple syrup or serve it on the side for dipping. Slice diagonally to show off that beautiful spiral inside. Take a picture before they disappear — trust me on this.
Notes
Bread Choice Matters: Slightly stale bread works better — it holds up to rolling without tearing.
Rolling Pin Technique: Roll from center outward, and flip the bread halfway through flattening.
Filling Distribution: Less is more — overfilled roll-ups become messy disasters.
Seam Sealing: Always start cooking seam-side down to keep everything together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~12g