Pumpkin French Toast Roll-Ups
There is something magical about fall breakfasts, and these Pumpkin French Toast Roll-Ups fit perfectly into that cozy, comforting vibe. Soft bread wrapped around a sweet pumpkin-spiced filling, dipped in a cinnamon-infused egg batter, and cooked until golden and crispy — these roll-ups are everything you want in a seasonal treat.
Servings 12 roll-ups
Calories 230kcal
Ingredients
- 8 slices white sandwich bread crusts removed (you can use whole wheat or gluten-free bread)
- 1 cup pumpkin puree canned or homemade, smooth texture preferred
- 4 ounces cream cheese softened (optional for creamier filling)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 large eggs
- ½ cup milk any kind, dairy or plant-based
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Powdered sugar for dusting (optional)
- Maple syrup for serving (optional)
Instructions
- Prepare the filling by combining pumpkin puree, softened cream cheese (if using), brown sugar, cinnamon, nutmeg, and ginger in a bowl. Mix until smooth and creamy. This filling is where all the pumpkin spice goodness lives, so taste it and adjust the sweetness or spices if you like.
- Using a rolling pin or your hands, flatten each bread slice gently until it’s about 1/4-inch thick. This makes the bread easier to roll without cracking. Spread about two tablespoons of the pumpkin filling evenly on one side of each flattened bread slice, leaving a small border around the edges.
- Carefully roll up each slice, starting from one edge and rolling tightly but gently to avoid squeezing out the filling. Place the roll-ups seam side down on a plate to keep them from unrolling while you prepare the egg batter.
- In a shallow bowl, whisk together eggs, milk, and vanilla extract. This mixture will give your roll-ups that classic French toast flavor and help them get golden and crispy.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Dip each roll-up into the egg mixture, turning to coat all sides well but not letting them soak too long or they’ll get soggy. Place the roll-ups seam side down in the pan. Cook for about 2-3 minutes on each side or until all sides are golden brown and crispy.
- Remove the cooked roll-ups to a serving plate. Dust lightly with powdered sugar if you like and serve warm with maple syrup on the side. These are best enjoyed fresh but can be stored for later.
Notes
Make sure to flatten the bread evenly before spreading the filling. This prevents tearing and makes rolling easier.
Don’t soak the roll-ups too long in the egg mixture. A quick dip is enough to coat without making the bread soggy and falling apart.
Cook on medium heat. Too high heat will burn the outside before the filling heats through.
Use a non-stick skillet and enough butter or oil to get a golden crust without sticking. It also adds flavor and texture.