Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce

09.03.2013

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

If there’s a breakfast food that you want to try soon, please let these be it! I wouldn’t ever be able to tell you in words how good they are, you just need to try them yourself. These are basically blueberry cinnamon rolls in french toast stick form. Or, just imagine your favorite french toast turned cinnamon roll, meets blueberry filled, homemade toaster struedel and all of that goodness is then plunged into a creamy, sweet, glaze-like cream cheese dipping sauce. See, you need to try them! I’m pretty sure my family had the entire batch finished in a number of minutes.

With these you can add various fillings. I’d highly recommend going the blueberry route at least once, but raspberries, strawberries, diced bananas, chopped nuts, Nutella, sweetened ricotta and chocolate chips (Cannoli french toast roll ups…yes please!) would all be delicious options. Rather than baking these you could also cook them in a fry pan over the stove-top, rotating to opposite side occasionally until cooked through. Baking them all at once just seemed easier to me.

You might look at this recipe and think it makes way too many and you might be thinking you want to cut the recipe in half, if anything double it :). The bread is that weak, flimsy bread so these really aren’t that big and everyone will probably want at least 3 or 4. Or all of them. I know I do, if I had any left I’d probably be tempted to hide them in the back of my fridge – out of site of anyone else. Enjoy!

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce

Ingredients

  • 16 - 20 slices sandwich bread (I used the long square shape loaf)
  • 1/2 cup blueberry jam (I used Bonne Maman)
  • 1/2 pint fresh blueberries
  • 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
  • Dipping Sauce
  • 3 oz cream cheese, softened
  • 3 oz butter, softened
  • 1 cup powdered sugar
  • 1 1/2 - 2 Tbsp milk
  • 1/2 tsp vanilla extract

Directions

  • Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam. Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
  • To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. Cover and blend on low speed 10 - 15 seconds until well blended. Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Transfer to a lightly greased Silpat lined baking sheet (I didn't grease mine and I had about 3 of them stick, but was easily able to remove them with a spatula). Bake in preheated oven 9 minutes, then remove from oven. Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
  • In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. Serve warm with cream cheese dipping sauce.
  • For the cream cheese dipping sauce:
  • In a mixing bowl, using and electric hand mixer, whip together cream cheese and butter until smooth and fluffy. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. Store in refrigerator.
  • Recipe Source: Cooking Classy, inspired by Cinnamon Spice & Everything Nice
http://www.cookingclassy.com/2013/09/blueberry-french-toast-roll-ups-cream-cheese-dipping-sauce/

32 comments

  • Averie @ Averie Cooks: SO CREATIVE!!! Pinned to a few of my boards. I want to Chomp! down into a few of these luscious sticks! September 3, 2013 at 8:52pm Reply

    • Jaclyn: Thanks so much for sharing Averie :)! September 4, 2013 at 5:23am Reply

  • Abbie @ Needs Salt: These are like… oh my gosh. I have no words. my mind is blown. This has to be one of the most amazing things I’ve ever seen on a food blog. The end.

    Pinning this, obviously! And I love these. They look so delicious and I need to try them soon. September 4, 2013 at 8:40am Reply

    • Jaclyn: Thanks Abbie :)! I hope you do try them soon! September 4, 2013 at 11:55am Reply

  • Jessica @ A Kitchen Addiction: These look and sound incredible! Also love the idea of cannoli french toast roll-ups! September 4, 2013 at 9:18am Reply

  • Anna: Wow, such a good idea! I’d love to try these with cinnamon swirl, or a pumpkin yeast bread! September 4, 2013 at 10:28am Reply

  • Rachel @ Bakerita: These look amazing!! I need to make them with a Nutella filling. Ah! Yum. Pinned. September 4, 2013 at 10:47am Reply

  • Katrina @ Warm Vanilla Sugar: These sound sooo good! Love this! September 4, 2013 at 2:42pm Reply

  • Maureen, Milwaukee: I plan to try these at a big family gathering in a week – I figure with so many of us there, we can make them assembly line-style! They look like the kids will love them, and I plan on several fruit flavors to please the adults, too. One question: the recipe says to use a rolling pin to flatten bread to 1/2 its original size – is that really supposed to be 1.5 x it’s original size, or did I completely misunderstand how you prepped the bread slices? Thanks for a great breakfast idea! September 4, 2013 at 3:57pm Reply

    • Jaclyn: Yes that may seem confusing, you stack the bread just so you aren’t cutting the crusts one slice at a time, then you unstack them and roll each one flat with a rolling pin – not like paper thin is basically what I was trying to say :) (so about half it’s original thickness is what you want to end up with), you want to flatten it enough that you’ll be able to fit some filling in there and roll it up. Does that make sense? September 4, 2013 at 6:47pm Reply

  • Cheri | Kitchen Simplicity: Wow. This is so brilliant. I would never have thought to assemble them like this, but it is perfect. My family is going to go crazy for these. :) September 4, 2013 at 7:24pm Reply

  • sally @ sallys baking addiction: Such a wonderful breakfast Jaclyn! And like usual, so very creative. :) I just had french toast casserole the other week and now I’m craving roll ups. I’ll take a dozen, please! September 5, 2013 at 3:00am Reply

  • Chung-Ah | Damn Delicious: I could have this for breakfast EVERY SINGLE MORNING! September 5, 2013 at 10:51pm Reply

  • Marlene: Were you able to try one when it was completely cool? I wondered if they were good at room temperature because I’d like to take some in to share at work and reheating/keeping warm might be tricky! September 6, 2013 at 10:12am Reply

    • Jaclyn: Yeah I actually had a few at room temperature and they were still delicious. I hope you and your coworkers love them Marlene! September 6, 2013 at 12:44pm Reply

      • Marlene: Thank you! I will let you know. :) September 6, 2013 at 6:40pm Reply

      • Marlene: I made these this morning for my colleagues and they were a HUGE hit. We had them after they had cooled. One friend said they were like blueberry stuffed churros. I used french bread. Also, the dipping sauce is MUCH fluffier and easier to dip in at room temperature. Thanks for the recipe. I will definitely be making these again and experimenting with different jams and fruits. Your instructions were easy to follow! September 9, 2013 at 6:35pm Reply

        • Jaclyn: That’s so great to hear Marlene! I’m so glad everyone liked them! Glad to know they can work with french bread too. Thanks for your comment! September 10, 2013 at 5:41am Reply

  • Ellie {Musing Momma}: Hmm, I was thinking upon seeing the scrumptious picture that these would be wildly unhealthy…but reading the recipe, I’m wondering! Do you think whole wheat bread would work? Because they look delicious and I’m pretty sure my two boys would gobble them right up! :) September 8, 2013 at 5:51am Reply

    • Jaclyn: I think whole wheat would work fine as long as it’s the fairly thin sandwich bread. September 8, 2013 at 7:28am Reply

  • happy: seams tasty but if you all share pics step by step of receipe then easy to understand :) September 17, 2013 at 10:30pm Reply

  • Pumpkin French Toast Rolls – I Wash You Dry: […] got the idea to make these after drooling over these delicious Blueberry French Toast Rolls by Jaclyn over at Cooking Classy. I knew I had to make them and put a “Fall spin” on […] October 2, 2013 at 10:06am Reply

  • Stacie: I live up North and at this time of year it’s hard to find fresh blueberries. Could you use frozen/thawed blueberries instead of fresh?? November 5, 2013 at 10:18am Reply

    • Jaclyn: I think that would work just fine (I would just drain off the juices). November 10, 2013 at 8:14am Reply

  • Heather: can you make a huge batch of them and freeze them up to maybe a couple weeks. for school morning breakfast instead of the frozen stuff from store December 10, 2013 at 2:45pm Reply

    • Jaclyn: I think that would work great. December 11, 2013 at 6:51pm Reply

  • Ariella: These looked delicious. So, I made them. And……mine stuck to the baking sheets so much (even after I greased one of them) that a lot of them ripped open. It started to look a little messy (OK, A LOT messy) so when they cooled, I folded some of them in half and stuck a toothpick in them. I am going to attempt these again with a lot less jelly and fewer berries/roll up and see how they turn out. Thanks for sharing this fun recipe :) January 21, 2014 at 3:15pm Reply

    • Jaclyn: Sorry that happened. Next time, if you have them, I’d recommend using Silicone baking mats and that should help. January 22, 2014 at 9:10pm Reply

  • nicole: do you think you could prep these by making them the night before, or would they get too soggy? March 4, 2014 at 11:33am Reply

    • Jaclyn: It might work but I’d just recommend making them the night before if you want and you could rewarm them the next day. March 4, 2014 at 11:56am Reply

  • nicole: Good idea, i’ll make them completely the night before and just warm them tomorrow morning! Thanks!! March 5, 2014 at 1:06pm Reply

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