Apple Pie French Toast Roll-Ups, an indulgent breakfast or brunch that tastes of Fall. Perfect for lazy weekend days when you want to treat yourself, they can also be enjoyed as a dessert, or snack. Super quick and easy, these rolls go down a treat with the whole family.
If you like French toast, then these Apple Pie French Toast Roll-Ups will be your new favourite posh breakfast. Weekdays can be hectic, and in our rush to get on with the day, we hardly ever have time for a little treat. Or, if we do have a bit of time to spare, we probably end up just having the usual breakfast.
I definitely don’t do sugary stuff for breakfast too often, but who doesn’t like a little treat from time to time, especially at weekend, when you get to put your feet up and pamper yourself.
Unless you have kids, then this does not apply, weeekends are just normal working (hard) days that start ridiculously early. And then you do need all the sugar in the world to keep up with the forever energetic kids who hate sleep with all their might.
In the UK, the term eggy bread is a lot more popular when it comes to French toast. The first time I made it myself, I wasn’t too convinced that I liked the taste. But after teaking the recipe a bit, I can now declare myself super happy with the result.
How do you make apple pie French toast roll-ups?
- Peel, core, and chop the apples, then add them to a pan together with the brown sugar, cinnamon and water. Leave to cook until tender.
- Use the rolling pin to flatten the bread slices (I like to remove the crust), spread them with soft cream cheese, add a teaspoon of cooked apples, then roll.
- In a bowl, beat the eggs, add milk and mix well to combine. Dip the rolls in the eggy mixture, add the butter or oil to a pan, then gently fry the rolls until light brown.
- Sprinkle with granualted sugar before serving.
Tips to make the best French toast roll-ups
- Firstly, make sure you flatten up the bread, using a rolling pin is the easiest way.
- If you use eggs only to coat the roll-ups, you might find the taste too “eggy”, so adding a bit of milk makes a huge difference in taste.
It’s a lot lighter, and you can’t taste egg that much. I certainly like it better this way.
- I highly recommend you use cream cheese to spread the bread slices with, the rolls get to be sealed well, and they don’t open up when you fry them.
- If you use either butter or any kind of oil, make sure you only use a small amount, especially if you have a non-stick pan.
Too much butter/oil will make the rolls heavy and rather greasy.
- The apples can be replaced with any other fruit, pears and strawberries being my next favourite fillings.
- Be generous with the amount of cinnamon you use, it can only make the rolls taste amazingly well.
For a savoury version, you can use either cheese, ham, sausages, bacon, and anything else that takes your fancy. And that’s your breakfast taken to the very next level. Delicious, easy, and super simple.
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Apple Pie French Toast Roll-Ups, an indulgent breakfast or brunch that tastes of Fall. Perfect for lazy weekend days when you want to treat yourself, they can also be enjoyed as a dessert, or snack. Super quick and easy, perfect for the whole family.
- 2 apples
- 4 slices of white bread
- 1 egg
- 1 1/2 tbsp full-fat milk
- 2 tbsp soft cream cheese
- 2 tbsp brown sugar
- 1 tbsp cinnamon
- 2 tbsp granulated sugar
- 1/2 tbsp butter
- 1/4 cup water
Peel, core and cut the apples into small cubes, and add them to a pan together with the water, brown sugar and half a tablespoon of cinnamon.
Cook on a medium heat until the water is evaporated and the apples are soft.
Remove the bread crust, and use a rolling pin to flatten up the bread slices.
Spread the cream cheese on each slice, add about two teaspoons of the cooked apples at the end of each slice, the roll them up.
Beat the egg lightly, add the milk and mix well.
Dip the rolls into the egg mixture to coat, then add the butter to a pan, and fry the egg rolls gently on all sides.
Mix the granulated sugar with the rest of the ground cinnamon, then coat the roll-ups with the sugar mixture.
Serve either hot or cold.