French Toast Roll Ups
French Toast Roll Ups take the batter from classic French toast and wrap it around a fully cooked sausage link. What comes off the griddle is a warm, golden, dunkable finger food that works just as well on a busy weekday morning as it does on a slow Sunday brunch.
This recipe is adapted from Tastes Better From Scratch, where the author describes it as a fun, dunkable finger food built on a favorite French toast recipe. The method is simple, the ingredient list is short, and the whole batch comes together in about 25 minutes.
Two details make this recipe worth keeping in your regular rotation. The source recommends making a double batch, because the roll ups go fast and they hold up beautifully afterward. They reheat well, and they freeze well too, so you can prepare them ahead and pull them out whenever you need something quick.
They also travel well. The source notes that you can bring them camping and reheat them in tinfoil over a fire, which is about as low maintenance as a hot breakfast gets.
The ingredients are simple and commonly kept on hand. The author keeps fully cooked sausage links in the freezer for this recipe, and also reaches for them when making breakfast quesadillas or a breakfast skillet.
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How to make French Toast Roll Ups:
The process has three parts: flatten and roll, dip, and griddle. Once you see how the steps flow, you can have a tray of roll ups ready before the pan is fully hot.
Flatten the bread. Use a rolling pin or your hands to press each slice flat. Flattening gives you a thinner, more flexible slice that rolls around the sausage without cracking. Slicing the crusts off is optional, so keep them if you like a little more chew.
Roll tightly. Place a sausage link on the front edge of the bread and roll it up tightly, then set it aside. A tight roll keeps the sausage centered, so the finished roll up holds its shape when you turn it on the griddle.
Mix the egg mixture. Add the eggs, milk, sugar, cinnamon, vanilla, and flour to a shallow dish or a blender and mix until smooth. A shallow dish makes dipping quick and easy, while a blender gives you the smoothest coating if you prefer that route.
The flour is part of the egg mixture and gives the coating a little extra body.
Heat and grease the pan. Preheat a griddle or skillet over medium heat, then grease it well with butter. Medium heat is the sweet spot here, because it gives the coating time to turn golden brown without darkening too fast.
Dip and coat. Dip the sausage roll ups into the egg mixture, rolling gently to coat all sides, then place them on the hot griddle. Coating the whole surface helps every side brown evenly.
Cook and serve. Cook for a few minutes, turning gently as you go, until the roll ups are golden brown on all sides. Serve them warm with syrup.
A few things to watch.
- Grease the griddle well with butter. A well greased surface keeps the coating from sticking and tearing.
- Turn gently. The roll ups are tender right out of the egg mixture.
- Keep the heat at medium. If the butter starts browning too quickly, nudge the heat down.
- Serve them as soon as they come off the griddle. They taste best warm, with syrup for dipping.
If you are new to this recipe, cook one roll up first as a test. It shows you how quickly your pan browns the coating, and then you can adjust the heat before cooking the rest of the batch.
Make Ahead and Freezing Instructions:
This is one of those recipes that rewards a little planning, and the source spells out exactly how to do it.
Make ahead. The egg mixture can be made up to one day ahead of time. The sausages can also be rolled in the flattened bread a few days ahead and stored in an airtight container in the refrigerator.
That way, all you have to do on the morning you cook is dip and griddle. You can prep these roll ups a few days ahead and just dip and cook when you need a quick breakfast.
Storing leftovers. Cooked leftovers can be stored in a sealed container for one to two days.
Freezing. To freeze, store the roll ups in a freezer safe container or bag and remove as much air as possible. That step matters, because trapped air is what leads to freezer burn.
Reheating. Reheat the roll ups in the microwave, toaster oven, griddle, or air fryer. Reach for the microwave when you want speed, and for the toaster oven, griddle, or air fryer when you want the outside crisp again.
When you freeze a big batch, pack the roll ups in the portions you will actually reheat, so you can pull out just what you need.
Prep the roll ups a few days ahead, keep them covered in the refrigerator, and dip and cook only as many as you need.
Recipe Variations:
The sausage version is the main recipe, and the same method works beautifully with sweet fillings. For each variation, spread the filling near the end of the piece of bread, roll it up tightly, dip it in the egg mixture, and cook it according to the main recipe.
- Nutella French Toast Rolls. Spread Nutella near the end of the bread before rolling. The chocolate softens as it warms, so the roll ups come off the griddle with a gooey center. They are a nice change of pace when you want something sweet.
- Strawberry Cream Cheese Roll Ups. Spread cream cheese on the bread and add diced strawberries or a little strawberry jam. Then roll, dip, and cook the same way. The cream cheese melts into the warm bread for a creamy middle.
- Peanut Butter Banana Roll Ups. Spread peanut butter on the bread and top it with diced bananas, then roll tightly, dip, and cook as directed. Peanut butter and banana are a classic pairing, and the warm bread makes them taste even better.
Keep the filling near the end of the bread and roll tightly so nothing escapes at the seams. Whichever filling you choose, the dipping and griddling steps stay the same, so you can make a mixed batch in one go.
If you enjoy this style of handheld breakfast, our cinnamon roll French toast rolls and our sausage egg and cheese roll ups follow the same easy idea.
Ingredients
This recipe makes 10 roll ups, which works out to one slice of bread and one sausage link per serving.
- 10 slices bread
- 10 fully cooked sausage links
- 3 large eggs
- 1/2 cup milk
- 3 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon all purpose flour
A griddle is listed as optional equipment. A skillet works just as well, and a shallow dish for the egg mixture is the one piece of gear worth having on hand.
If you are feeding a crowd, this is a good place to double the list. The source recommends a double batch, and since the roll ups reheat and freeze so well, extra never goes to waste.
Here is what each ingredient does. The eggs and milk form the base of the coating. The sugar, cinnamon, and vanilla bring the classic French toast flavor. The flour gives the mixture a little more body.
Instructions
- Use a rolling pin or your hands to flatten the bread. Slice the crusts off if you prefer.
- Place a sausage link on the front edge of the bread and roll up tightly. Set aside.
- Add the eggs, milk, sugar, cinnamon, vanilla, and flour to a shallow dish or blender and mix until smooth.
- Preheat a griddle or skillet over medium heat. Grease well with butter.
- Dip the sausage roll ups into the egg mixture, rolling gently to coat all sides, then place them on the hot griddle.
- Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm with syrup.
Work in batches if your griddle is on the small side. Give each roll up room to brown, and keep the finished ones warm while you cook the rest.
For reference, this recipe is adapted from the original French toast sausage roll ups, and the method above follows it step by step.
Recipe details
Prep time is 15 minutes, cook time is 10 minutes, and the total time is 25 minutes. The recipe makes 10 servings.
| Detail | Value |
|---|---|
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Servings | 10 |
| Primary method | Stovetop griddle or skillet |
| Optional equipment | Griddle |
Nutrition. The source provides an estimated nutrition breakdown and notes that it is calculated automatically, so it should only be used as an approximation.
| Nutrient | Amount |
|---|---|
| Calories | 282 kcal |
| Carbohydrates | 25 g |
| Protein | 22 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Cholesterol | 62 mg |
| Sodium | 742 mg |
| Fiber | 5 g |
| Sugar | 7 g |
These roll ups are at their best warm and dipped in syrup. Cook them close to serving time, or reheat them quickly in the microwave, toaster oven, griddle, or air fryer so the coating comes back to life.
Serve the roll ups on a plate with syrup on the side so everyone can dip their own. A small pitcher in the middle of the table works well when you are feeding a crowd.
FAQs
How do you keep French toast roll-ups from unrolling?
The best way to prevent unrolling is to roll the flattened bread very tightly around the filling. Place the assembled roll-up seam-side down first on the hot griddle; the heat from the pan will set the egg batter and help seal the seam shut. You can also gently press down on the seam with a spatula for the first few seconds of cooking.
Can you freeze French toast roll-ups?
Yes, French toast roll-ups freeze exceptionally well. After cooking and cooling them completely, arrange them in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer the frozen roll-ups to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn; they can be stored for up to 3 months.
What is the best bread for French toast roll-ups?
Soft, fresh white sandwich bread is the best choice because it is pliable and rolls easily without cracking. Brioche or Texas toast also works well due to their soft texture. Stale or very dry bread tends to break during rolling, so it is best to avoid it. Removing the crusts can help achieve a more uniform roll and a softer final texture.
How do you reheat frozen French toast roll-ups?
Frozen roll-ups can be reheated directly from the freezer without thawing. For a quick option, microwave them for 30 to 60 seconds. For a crispier result, use an air fryer at 350°F for 3 to 5 minutes, a toaster oven, or a preheated griddle, turning occasionally until heated through and golden.
French Toast Roll-Ups
French Toast Roll Ups French Toast Roll Ups take the batter from classic French toast and wrap it around a fully cooked sausage link. What comes off the griddle is a warm, golden, dunkable finger food that works just as well on a busy weekday morning as it does on a slow Sunday brunch.
- Total Time: 25 min
- Yield: 10 1x
Ingredients
10 slices bread
10 fully cooked sausage links
3 large eggs
1/2 cup milk
3 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon all-purpose flour
Instructions
1-Use a rolling pin or your hands: Use a rolling pin or your hands to flatten the bread (slice crusts off, if desired).
2-Place a sausage link on the front: Place a sausage link on the front edge of the bread and roll up tightly. Set aside.
3-Add eggs, milk, sugar, cinnamon, vanilla, and: Add eggs, milk, sugar, cinnamon, vanilla, and flour to a shallow dish or blender and mix until smooth.
4-Preheat griddle or skillet over medium heat: Preheat griddle or skillet over medium heat. Grease well with butter.
5-Dip sausage roll ups into the egg: Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and then place on hot griddle.
6-Cook for a few minutes, turning gently: Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm with syrup.
- Prep Time: 15 min
- Cook Time: 10 min
- Method: stovetop
Nutrition
- Calories: 282kcal
- Sugar: 7g
- Sodium: 742mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 62mg
