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Blueberry French Toast Roll-Ups With Quick Blueberry Syrup

I would be hard-pressed to try and improve on French toast. For its simplicity alone, it can’t be beat. Quick enough to serve up on a busy weekday morning, yet indulgent enough to hold its own at Sunday brunch, French toast is a perennial favorite in our house.

Which is why I was curious—yet skeptical—about something called "French toast roll-ups” that I started seeing with some frequency on my Pinterest feed. Could they be as good as my beloved classic, yet worth the (admittedly few) extra steps the recipe required?

And the answer is a full-on “YES!”

These roll-ups are SUPER easy, and the perfect recipe for even your littlest helpers. The cream cheese filling took all of 5 minutes to whip up, and my son loved lining up the blueberries and rolling them up in the bread.

I took the leftover blueberries and made a quick syrup to pour over the rolls, and suddenly our Wednesday morning breakfast felt remarkably like Sunday!

Blueberry French Toast Roll-Ups With Quick Blueberry Syrup

  • Makes


    8 Servings
  • Meal
  • Prep

    20 minutes
  • Cook

    20 minutes
  • Total

    40 minutes


  • 8 slices good-quality white sandwich bread
  • 4 ounces cream cheese, softened
  • 2 tablespoons confectioners’ sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/3 + 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup blueberries, divided
  • 1/2 cup water


  • 1. Cut the crusts off the bread and flatten the slices with a rolling pin.

  • 2. In a medium bowl, beat the cream cheese and confectioners’ sugar till fluffy. In another bowl, whisk the eggs, milk and vanilla. In a third bowl, combine 1/3 cup granulated sugar and the cinnamon.

  • 3. Working with one slice of bread at a time, spread with some of the cream cheese mixture. Place a row of blueberries along one short end and roll them up in the bread. Repeat with remaining bread, cream cheese mixture and blueberries.

  • 4. Heat the butter in a large skillet over medium heat. Dip each roll-up into the egg mixture, allowing the excess to drip off. Place in the skillet and cook, turning, till golden brown on all sides. Remove from skillet and roll in the cinnamon-sugar mixture.

  • 5. While the roll-ups are cooking, combine ½ cup blueberries, ½ cup sugar and ½ cup water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 –20 minutes, till reduced and thickened slightly. Serve with the roll-ups, refrigerating any leftover syrup.

Images via Sheri Silver

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