Pumpkin French Toast Roll-Ups
Pumpkin French Toast Roll-Ups are a cozy, flavorful way to embrace fall. These festive breakfast treats, with their creamy pumpkin filling and golden crust, are perfect for autumn mornings.
Ingredients
Cake
- 8 slices soft sandwich bread white or whole wheat
- ½ cup 120g canned pumpkin puree (not pie mix)
- 2 oz 60g cream cheese, softened
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 2 large eggs
- ¼ cup 60ml milk
- 1 tsp vanilla extract
- 2 tbsp butter for cooking
- Powdered sugar or maple syrup optional, for serving
Optional Toppings:
- Cinnamon-sugar mix
- Whipped cream
- Caramel or chocolate sauce
Instructions
Prepare Bread and Filling
- I flatten 8 bread slices with a rolling pin. In a bowl, I mix ½ cup pumpkin puree, 2 oz cream cheese, 2 tbsp brown sugar, and 1 tsp pumpkin pie spice until smooth. I spread 1–2 tsp of filling on each slice, roll tightly, and set seam-side down for neat festive breakfast treats.
Dip and Cook
- In a shallow dish, I whisk 2 eggs, ¼ cup milk, and 1 tsp vanilla. I heat a skillet over medium heat with 2 tbsp butter. I dip each roll-up in the egg mixture, letting excess drip off, and cook in the skillet, turning occasionally, for 5–7 minutes until golden for perfect autumn breakfast delights.
Serve
- I transfer spiced pumpkin rolls to a plate, dust with powdered sugar or drizzle with maple syrup, and serve warm for cozy festive breakfast treats.
Notes
- Use soft, thin-sliced sandwich bread for easy rolling.
- Don’t overfill — a thin layer of filling prevents leaking during cooking.
- Cook on medium heat so they crisp without burning.
- Make ahead: assemble roll-ups and refrigerate overnight, then cook fresh in the morning.
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