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
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
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.