Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce

09.03.2013

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.

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

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!

MY LATEST VIDEOS

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

Print

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. For the cream cheese dipping sauce:
  5. 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.
  6. Recipe Source: Cooking Classy, inspired by Cinnamon Spice & Everything Nice

39 comments

  • 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

  • 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

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

  • 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

  • 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

  • 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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d