Rolled French Toast

Name: Rolled French Toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 8 slices sandwich bread, crusts removed; 1 large egg; 3 tablespoons whole milk; 1 tablespoon heavy cream; 10 g butter; 1 teaspoon vanilla extract; 1 level teaspoon ground cinnamon; 100 g granulated sugar (for the glaze)

Imagine the warm smell of cinnamon and vanilla drifting through your kitchen as a skillet sizzles softly. The first bite reveals a pillowy interior—tender, custardy bread rolled into a golden, slightly crisp shell—balanced by a sugary cinnamon glaze that melts on the tongue. This Rolled French Toast is comfort in edible form: nostalgic, indulgent, and perfectly suited to slow weekend breakfasts or an easy, show-stopping brunch that feels special without fuss.

Whether you’re craving a cozy morning treat, feeding a small crowd, or want a fun holiday twist on traditional French toast, these rolls are quick to assemble and deliver big on aroma, texture, and smile-inducing flavor.

Recipe Details

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4 (about 2 rolls per person; recipe yields 8 rolled slices)
Difficulty level: Easy

Nutrition Highlights
Estimated nutrition per serving (1/4 of recipe). Nutritional estimates are approximate and based on standard values from USDA FoodData Central and similar government nutrition databases; actual values will vary by brand and precise portion sizes.

Calories: ~300 kcal
Protein: ~6 g
Carbohydrates: ~54 g
- Sugars (added): ~25 g
Fat: ~7 g
- Saturated fat: ~3.5 g
Fiber: ~2 g
Sodium: ~320 mg

Notes: These totals reflect the whole recipe divided into four servings (8 slices rolled into 8 pieces total). If you use different bread (whole grain), low-fat dairy, or reduce the sugar glaze, expect lower calories and higher fiber. For nutrition guidance, consult government resources such as USDA FoodData Central or your local public health site.

Why You’ll Love It
This recipe hits the sweet spot between nostalgic comfort and elegant presentation. The rolled format turns ordinary sandwich bread into a delicate, bite-friendly treat that’s easier to serve at gatherings than oversized slices. Aroma-wise, the cinnamon and vanilla perfume the kitchen; texture-wise, the contrast of a lightly browned exterior and soft, custardy center keeps every bite interesting. It’s also quick: minimal prep, minimal ingredients, maximum “wow” factor—perfect for weekends, holiday brunches, or transforming a rushed morning into something cozy.

How to Make Rolled French Toast

Ingredients

8 tranches de pain de mie sans croûte (8 slices sandwich bread, crusts removed)
1 œuf (1 large egg)
3 c-à-s de lait (3 tablespoons whole milk)
1 c-à-s de crème liquide (1 tablespoon heavy cream)
1 noix de beurre (about 10 g butter)
1 c-à-c de vanille liquide (1 teaspoon vanilla extract)
1 c-à-c rase de cannelle (1 level teaspoon ground cinnamon)
100 g de sucre (100 g granulated sugar) — for the glaze/coating

Optional ingredients and substitutions

Use whole wheat or brioche slices for more flavor and fiber (brioche will be richer).
Swap heavy cream for an equal amount of milk for a lighter custard.
For dairy-free: use plant-based milk (almond/oat) + vegan butter; omit heavy cream.
For less sugar: reduce glaze sugar to 50–70 g or replace with powdered erythritol.
Add-ins: a thin smear of jam, cream cheese, or Nutella inside each slice before rolling.

Step-by-step instructions

Prepare the bread: Étalez le pain de mie à l’aide d’un rouleau à pâtisser. Flatten each slice gently so it’s easy to roll.
Roll the bread: Puis roulez la tranche de pain de mie sur elle-même. Repeat with all 8 slices and set them aside.
Make the custard: In a shallow bowl, battez les œufs avec le lait, la crème et la vanille. Whisk until smooth—do not overmix.
Heat the pan: Place a nonstick skillet or frying pan over medium heat and add the noix de beurre to melt.
Soak the rolls: Plunge les tranches de pain de mie roulées dans le mélange avec les œufs. Ensure each roll is lightly coated but not falling apart.
Cook the rolls: Puis, dans une poêle chaude, ajoutez la noix de beurre et faites cuire les roulés sur chaque côté. Ils doivent légèrement colorer. Cook about 2–3 minutes per side until golden and set; adjust heat to prevent burning.
Prepare the glaze: For le glaçage, mélangez le sucre et la cannelle in a shallow dish.
Finish and serve: Puis, plongez les roulés dedans. Dégustez avec un bon café. Toss the hot rolls in the cinnamon sugar to coat evenly.

Practical tips

Don’t soak the rolls too long—just enough to absorb the custard without becoming soggy or falling apart.
Use medium heat: too hot and the outside burns before the inside cooks; too low and the rolls will be pale and greasy.
If using delicate bread (like brioche), work gently when rolling and dipping.
For even cooking, press gently on each roll with a spatula while cooking to ensure good contact with the pan.
Test doneness by ensuring the center is set and not runny; a toothpick inserted should come out with a small amount of custard, not raw egg.

Best Pairings

Classic: Serve with a pat of butter and extra cinnamon-sugar on the side.
Syrups and sauces: Maple syrup, caramel sauce, or a warm berry compote.
Coffee & tea: Strong breakfast coffee, latte, or a spiced chai complement the cinnamon.
Fruity: Fresh berries or sliced banana to cut the sweetness and add freshness.
For a decadent brunch: Pair with bacon or sausage and a side of Greek yogurt to balance richness.

Storage Instructions

Room temperature: Best eaten the same day; if left at room temperature on a covered plate, consume within 6–8 hours to maintain quality.
Refrigerator: Store cooled rolls in an airtight container for up to 2 days. Reheat gently in a 325°F (160°C) oven for 5–8 minutes or in a skillet over low heat.
Freezer: You can freeze individually wrapped rolls for up to 1 month. Thaw overnight in the refrigerator and reheat in a low oven until warmed through. Note: glaze may lose crispness after freezing.

Pro Tips & Tricks

Bread selection matters: sandwich bread (pain de mie) is ideal because it’s soft and rolls easily; brioche adds richness.
Temperature control: medium heat gives a golden crust without overcooking the interior.
Crispness trick: after cooking, place the rolls on a wire rack briefly to keep the exterior from steaming soft.
Flavor layering: brush a light smear of jam or softened cream cheese inside before rolling for a surprise center.
Make-ahead idea: prep rolls up to the soaking step and refrigerate for a few hours; dip and cook just before serving.

Creative Twists

Vegan version: Use plant-based milk (soy or oat) and a flax “egg” (1 tbsp ground flax + 3 tbsp water) instead of egg. Use vegan butter and sugar or a sugar substitute for coating.
Gluten-free: Choose gluten-free sandwich bread slices; follow instructions the same way—watch the soaking time, as gluten-free bread can be more fragile.
Stuffed rolls: Spread a thin layer of fruit jam or cream cheese inside each slice before rolling for a creamy or fruity center.
Savory twist: Omit the sugar glaze; season with a pinch of salt and pepper and serve warm with smoked salmon and herbed cream cheese for a brunch variation.
Spiced glaze: Mix powdered sugar with orange zest and a splash of orange juice instead of the cinnamon-sugar for a citrus finish.

Recipe Q&A
Q: Can I make these ahead for a party?
A: You can prepare the rolls and custard, place assembled but un-dipped rolls in an airtight container in the fridge for a few hours, then dip and cook just before serving for best texture.

Q: My rolls fall apart when I dip them—what went wrong?
A: Likely they were over-soaked or rolled too loosely. Flatten bread gently, roll tightly, and dip quickly—don’t let them sit saturated.

Q: How do I make this less sweet?
A: Reduce the glaze sugar to 50–70 g, use less added sugar overall, or skip the sugar coating and serve with fresh fruit.

Q: Is there a healthier swap for the sugar glaze?
A: Use a light dusting of powdered sugar or a drizzle of pure maple syrup; using whole-grain bread will also add fiber and nutrients.

Q: Can I double the recipe?
A: Yes—double ingredients and cook in batches. Keep cooked rolls warm in a low oven (about 200°F / 95°C) on a wire rack while finishing the rest.

Conclusion

I hope this Rolled French Toast becomes your next easy indulgence—crispy, tender, and full of warm cinnamon-vanilla comfort. If you want inspiration for more variations and step-by-step photos, check out this take on roulés façon pain perdu from Mes Délicieuses Créations and a cinnamon-roll-inspired French toast idea from Dash to spark further creativity: Roulés façon pain perdu – Mes Délicieuses Créations and Pain perdu aux roulés à la cannelle – Dash.

If you make these, share a photo and tell me your favorite twist—you might inspire the next recipe idea!