This recipe was a monitor-licking experience. The French toast roll ups looked so good I needed to make them ASAP. And although I am a huge fan of blueberries, I had none on hand. I had two peaches that were very ripe and a jar of apricot jam. Combined, they would be my filling this first attempt at breakfast roll ups.
I pitted, peeled and chopped the peaches and ended up with about a cup of peach puree. I mashed that into a half cup of apricot jam and set it aside.
We had a loaf and a half of Italian white bread laying around among the many breads we usually have courtesy my P.S. who is a bread man. I had 29 slices, so I decided to use it all up and make a batch and a half of the roll ups. More is definitely better when it comes to these treats.
I cut the crusts off the slices in stacks of four, as directed. Then I rolled each one out flat, which was kinda fun. I even channeled back to when my mom used to yell at us if we squished our sandwiches at lunch time. Little did I know I’d grow up and be directed to do so!
While rolling, I even rolled out the end crusts but later while rolling them up with jam on them they cracked and wouldn’t stick together. Crusts don’t work; not to self, skip using the end crusts next time.
Next I was ready to actually roll. I spread a teaspoon of jam across the end of a slice of bread, and rolled it up. I’d covered a half sheet pan with foil, and laid each roll up neatly in a row on the foil.
It really was quick and easy; I’d wondered if they would stick together or unroll. They mostly stuck together, but those that want to be ornery just needed a little pressure to make them stick again. When they were all done and laid out, the next step was dipping them in the egg mixture.
I’d mixed it together with a whisk and it wasn’t coming together well. The flour and baking powder hadn’t mixed evenly so I used my hand mixer and gave it a minute or so to mix at high speed. The blender suggested in the recipe was a wise direction; I’d just chosen not to follow it. Bad choice!
As I dipped the first roll up I realized the foil should have been sprayed with cooking spray first. I took a second sheet pan, sprayed it with oil, and laid out each dipped roll up as it was finished. With careful handling they are easily soaked through with the egg mixture, then laid out on the pan.
When the rolls were all dipped, I slid the pan into the oven and set the timer for 9 minutes. When the timer went off I took them out and brushed the tops with melted butter, then used a small spatula to turn each one. I brushed the bottoms with melted butter and slid the pan back into the oven.
I set the timer for 15 minutes and when it went off I had no idea if they were done. They weren’t browned at all so I let it go 3 more minutes, then 3 more minutes again. I let it go 3 more minutes one last time and then removed them from the oven. They were dry to the touch, and popped back up when slightly pressed; I figured they must be done. They were barely beginning to brown.
I cut into one roll up and tasted it. It did seem done to French toast standards, so I let them cool for a few minutes before rolling them in the cinnamon sugar mixture. I set them out on a pan and let them cool for 2 hours, then layered them in a container between sheets of waxed paper to store in the fridge. I thought since I’d used eggs it was more of an egg custard type roll and required refrigeration. Oh and did I mention I ate 3 of them? They were delicious! I was pretty excited that they turned out so well.
The next morning, I was highly disappointed that they were all soggy. The tops were fine, but the bottoms had moisture all over them. Actually they dripped if you weren’t careful. I was stumped; I’d let them cook a total of 24 minutes, much longer than suggested, so they had to be cooked through. I’d let them cool for a couple of hours to prevent moisture collecting in the fridge. But they still got soggy.
The roll ups still tasted amazingly good, and I ate several for breakfast. They didn’t taste raw or anything, they were like regular French toast. I’m just wondering if my sogginess was a result of my fresh peaches mashed into the jam. It hadn’t seemed super wet when I spread it on the bread. I will have to try it again to see if I have different results with a more firm jam. Or maybe make a batch using cream cheese, as I’ve seen in other blogs. That would rock!
So I’ll post an update the next time I make these if I have different results. They are really delicious, but I warn you that they are best eaten the same day. I included the recipe for the dipping sauce which I didn’t try. They were great on their own so I skipped the extra calories!
French Toast Roll Ups
16 – 20 slices sandwich bread
1/2 cup jam (I used apricot)
4 large eggs
1/2 cup milk
1/2 tsp vanilla extract
2 Tbsp all-purpose flour
1/2 tsp baking powder
1 pinch ground nutmeg
2 Tbsp butter, melted
1/3 cup granulated sugar
1 1/4 tsp cinnamon
3 oz cream cheese, softened
3 oz butter, softened
1 cup powdered sugar
1 1/2 – 2 Tbsp milk
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Stack 4 slices of bread and cut the crusts off all sides. Use a rolling pin to flatten each piece to half its depth.
Spread a tsp of jam across one end of the bread and roll up, pressing on it seam side down to seal. Repeat with remaining slices of bread.
Use a blender or hand mixer to beat eggs, milk, vanilla, flour, baking powder and nutmeg until well mixed. Pour into a flat bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Transfer to a lightly greased Silpat or foil lined baking sheet
Bake in preheated oven 9 minutes, then remove from oven and brush tops lightly with melted butter. Turn over and brush bottoms with butter (bottoms should now be upright). Return to oven to bake 8 – 12 minutes longer until cooked through (Mine baked 20 minutes). They should be lightly browned on top.
In a small bowl mix sugar and cinnamon. When roll ups are cool enough to handle, roll in cinnamon sugar mixture to coat evenly.
Serve warm with cream cheese dipping sauce if desired.
For the cream cheese dipping sauce:
Using and electric hand mixer, whip together cream cheese and butter in a bowl until smooth and fluffy. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. Store in refrigerator.