Out-of-this-world blueberry french toast roll-ups that are easy to put together for breakfast and tastes amazing! Everyone will love them!
The very first time I made these the other thing, the hubby and I instantly fell in love with these. They were incredible. They remind me of a french toast stick that I used to enjoy as I child.
You know the ones that you bought in the freezer section and nuked it for a couple of minutes and then dunked it in syrup. Yeah..those.
These really remind of those in a way, but these are more decadent and tasty. I mean the other ones weren’t THAT bad, but these will blow you away. Trust me.
I haven’t even tried them with syrup yet. They have enough flavor with an irresistible cream cheese filling inside with cute blueberries on top and dipped in an egg mixture and cooked to perfection.
Then rolled into a cinnamon-sugar mixture – amazing! No syrup is needed for these.
These blueberry french toast roll-ups are super-easy to make, almost like making a batch of french toast. The only different thing is cutting off the crust, spreading cream cheese on the bread, stuffing it with blueberries and rolling it. That’s all!
You can easily whip up a batch of these in no time for breakfast for your family or even just for yourself. They are super-easy!
- 8 pieces of sandwich bread crust cut-off
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 tablespoons milk
- pinch of nutmeg
- 4 ounces cream cheese softened to room temperature
- 1/2 cup blueberries
- 1/3 cup granulated sugar
- 3 teaspoons ground cinnamon
- Add butter to a large skillet. Set aside.
- In a shallow pan, like a 9x9 casserole dish, add in the eggs, milk, and nutmeg. Whisk until mixed.
- In another shallow baking dish or plate, add the granulated sugar and cinnamon and mix together. Set aside.
- One at a time, use a rolling pin to flatten the bread to 1/4 inch thickness. Spread on cream cheese and add a little extra to the other side of the bread and top with blueberries. That allows for the roll-up to stay rolled. Repeat with the remaining slices of bread.
- Dip the rolled up bread into the egg mixture and place into a skillet. Working in batchs, place the roll-ups into the skillet - about 3-4. Allow each side to cook for 1-2 minutes or until browned. Roll each roll-up into the cinnamon-sugar mixture.
- In another shallow baking dish or plate, add the granulated sugar and cinnamon and mix together. Set aside.
I am making these as soon as I can! I’m not a fan of syrups so if I don’t need it to sweet the food, it’s great!
Hope you enjoy then, Jamie!
Yum. These look amazing! They remind me of french toast churros. Haha! Pinned 🙂
I can see that! Thank you so much for pinning, Anna! 🙂
These look fun and delicious. Thanks for sharing!
OMG!! These look fabulous–bookmarking 😀
Delicious too! 🙂
Oh, these look delicious and I’m going to add them to my meal plan for next week. One can have French Toast roll ups for dinner, right?
I’d love for you to link up at the Thank Goodness It’s Thursday link party at Ruffles and Rain Boots – this is feature-worthy, Chelsea!!
Of course, Sarah! 🙂
I am kind of new to cooking a lot of things but I am assuming that you will place the rolled bread pieces in the egg mixture before cooking?
Updated the recipe. Correct! Thanks for letting me know. 🙂
These rollups look wonderful. I am definitely reserving these for the weekend! Thank you for sharing.
Passing by from Melt in Your Mouth. Congrats on being featured 🙂
-Tammy
This looks so yummy but although I’ve read through the recipe three times, I cannot see when you dip the bread into the egg mixture? Is it before you add the cream cheese….dip, spread cream cheese, roll?…or is it after you roll them up?
Thank you so much for bringing this to my attention, Jen. I updated the recipe. You will roll them into the egg mixture after you have rolled them. Flatten bread, cream cheese, blueberries, rolls, then dip into egg mixture. Hope you have a great week! 🙂
Thankyou! I’ll be saving this to try soon.