Filled French Toast Roll-Ups

(Filled) French Toast Roll Ups | Very Culinary

by Amy Flanigan on April 29, 2013 · 129 comments

(The winner of the Keep It Sweet Desserts giveaway was chosen. Go see who it is!)

Try as I might to make enough scones or breakfast cookies to get us through until Friday, that doesn’t always happen. Cereal to the rescue. Zzzzzz, I know. But getting the kids to school on time is hard enough without actually cooking something in the morning. The weekends, though, are a whole different story – I almost always make something more special. Not necessarily difficult, just something more exciting than Cheerios.

The kids request the ricotta pancakes a lot, these mini cinnamon rolls, and french toast.

They pretty much went bananas when I put these roll-ups on their plates.

(Filled) French Toast Roll Ups | Very Culinary

Anything goes with the filling, but I chose Nutella – the innards are all gooey and the outside is slightly crunchy. It all just melts in your mouth!

I love breakfast food. And I love FUN breakfast food even more!

Calphalon sent me their 5 in 1 Removable Plate Grill to check out for Mother’s Day.


The grill/griddle plates are reversible, allowing you to cook 5 different ways; grill press, griddle press, flat grill, flat griddle, and combination grill/griddle. Open it so it lays flat as a full griddle or grill, or close it to use as a panini press. You can cook sunny side up eggs and bacon, sausage links, Panini sandwiches, grilled chicken, steak…the possibilities are practically endless.


So, I decided to test out the flat griddle feature for these french toast roll-ups.

You can watch the video here:

As you can see, it could easily have fit a few more on each griddle plate, which will come in handy the next time I make them and double the recipe.

It took about 8 minutes to warm up at 375 degrees, so pretty comparable to a regular oven, and the heat was distributed evenly. The non stick plates and drip tray are both dishwasher safe, which made clean up really easy.

1 lucky U.S. reader has a chance to win one Calphalon 5 in 1 Removable Plate Grill!

(1) Follow Very Culinary and Calphalon on Pinterest, pin a recipe (including this one!) from any of our boards that you could make using this grill, then post a comment here on the blog with the link to your pin.

For extra entries:
(2) Go “like” Very Culinary or Calphalon on Facebook

(3) If you’re on Twitter, tweet the following message:
“Visit @veryculinary to #win a @Calphalon 5 in 1 Removable Plate Grill #Calphalon #Giveaway“

THIS DRAWING IS NOW CLOSED. The lucky winner is Erin from The Law Student’s Wife. Super congrats, Erin!

Disclosure: this post and the giveaway is sponsored by Calphalon through product samples; I was not compensated. Opinions are my own.

(Filled) French Toast Roll-Ups
Makes 8
Prep time: 15 minutes
Cook time: 10 minutes

• 8 slices soft white sandwich bread
• 3 tablespoons filling (such as nutella, peanut butter, jam, apple pie)
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• 2 tablespoons unsalted butter, for greasing the pan
• maple syrup, for serving (optional)

Trim the crust from the bread and flatten each slice out with a rolling pin.

Place a heaping teaspoon of your filling an inch from one end of the bread, and spread it out in a strip. Roll the bread up and repeat with the remaining slices.

In a shallow bowl thoroughly whisk the eggs and milk together. In another shallow bowl, mix the sugar and cinnamon together.

On a griddle (or large sauté pan), melt 1 tablespoon butter over medium heat. Coat the rolls with the egg mixture and place seam side down on the griddle (or in the pan.) Cook for about 1-2 minutes per side, until golden brown. Add more butter to the griddle or pan as needed for the second batch.

Place the hot rolls into the cinnamon/sugar and roll until completely covered, gently shaking off any excess.

Serve with maple syrup, if desired.

(source: Cinnamon Spice and Everything Nice)

Print this recipeSave this recipe



Leave a Comment

{ 129 comments… read them below or add one }

Jamie July 1, 2013 at 10:39 am
Meghan Anderson May 22, 2013 at 10:02 am

these look absolutely scrumptious! perfect addition to a brunch.


Michelle Moore May 16, 2013 at 7:11 pm
zufik May 16, 2013 at 11:36 am

Great idea!


Erin Rose May 16, 2013 at 8:56 am
Meghan Finley May 2, 2013 at 10:00 pm
Meghan Finley May 2, 2013 at 9:58 pm

I like Calphalon on Facebook


Meghan Finley May 2, 2013 at 9:55 pm
JD Northwest May 2, 2013 at 12:38 pm
Dollys May 2, 2013 at 12:05 pm
Ruksana Mohammed May 2, 2013 at 12:01 pm
Kimi May 2, 2013 at 10:31 am
Kimi May 2, 2013 at 10:28 am
Kimi May 2, 2013 at 10:23 am

I like Very Culinary on facebook


Kimi May 2, 2013 at 10:23 am

I like calphalon on facebook


Patricia Miller May 2, 2013 at 3:29 am

I liked Calphalon on Facebook


Patricia Miller May 2, 2013 at 3:28 am

I liked Very Culinary on Facebook


Patricia Miller May 2, 2013 at 3:28 am
Patricia Miller May 2, 2013 at 3:25 am
Inky Chandler-Mertz May 1, 2013 at 10:00 pm
Oh my gosh, I want these right now!


Rebecca Graham May 1, 2013 at 9:09 pm
Rebecca Graham May 1, 2013 at 9:08 pm

Like Very Culinary and Calphalon on Facebook: Rebecca Honey Graham


Rebecca Graham May 1, 2013 at 9:06 pm
Michele P May 1, 2013 at 8:50 pm
Michele P May 1, 2013 at 8:50 pm

I like both you and Calphalon on FB as Michele Pineda


Michele P May 1, 2013 at 8:49 pm

following both on Pinterest and I pinned this recipe on my board:


Judy May 1, 2013 at 6:31 pm

Previous post:

Next post: