French Toast Roll-Ups Recipe - Allrecipes.com
French Toast Roll-Ups Recipe
  • READY IN ABOUT hrs

French Toast Roll-Ups

Recipe by  

"A delicious twist on French toast with a yummy cream cheese filling."

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Ingredients Edit and Save

Original recipe makes 24 roll-ups Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
  2. Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
  3. Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.
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Reviews More Reviews

Dec 29, 2014

Added some very ripe raspberries to the cream cheese filling and baked for 15 minutes. Not sure exactly why the roll-ups need to be frozen (maybe keeps the filling from oozing out?), but I froze them overnight. Must say it was nice this morning just to pull them out of the freezer and into the oven. These rolls are just crisp enough that you can hold them and eat, no fork necessary. They’re not overly sweet, and although I ate them hot, I think they’d be equally good at room temperature or even chilled. They'd be a terrific addition to a brunch buffet. Thanks jessnay for a quick and tasty breakfast today!

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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