These French toast rollups are one of my oldest recipes, a fun treat I grew up eating. It’s amazing how sometimes it’s the old-school recipes that become the most popular. I’ve kept this recipe pretty classic, and if you also grew up eating rolled French toast, then you’ll experience the same nostalgia when you bite into these chocolate-filled, cinnamon sugar-dusted rolls. It’s important to use a soft sandwich bread that can easily be flattened; this is not the time for crusty country or sourdough breads.

French Toast Roll-Ups

The Modern NonnaThe Modern Nonna
A classic childhood favorite: stuffed with chocolate spread, battered and pan-fried, and dusted in cinnamon-sugar.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 4


  • 7 eggs
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 12 slices soft bread
  • chocolate spread or your sweet spread of choice (see notes)
  • avocado oil or any neutral oil


  • Crack the eggs into a large bowl and whisk thoroughly with a fork.
  • In a small bowl, combine the sugar and cinnamon.
  • Place a slice of bread on a clean work surface and roll it out flat using a rolling pin. Repeat with all the slices. Remove the crust with a knife and reserve.
  • Take a slice of flattened bread and add a thin layer of chocolate spread (about 1 teaspoon) or your filling of choice. Roll up the bread. Repeat with the remaining slices.
  • Coat the bottom of a large nonstick pan with a thin layer of oil and warm over medium-high heat. Give the oil at least 1 minute to get hot.
  • Once your oil is hot, dip each bread roll into the egg mixture, shake off any excess egg, then transfer to the hot pan.
  • Fry each roll-up for 1 to 3 minutes on each side or until golden brown.
  • If you like, you can dip the bread crusts into the egg and fry these up. Transfer the cooked roll-ups and crusts to a plate and dust in the cinnamon-sugar.


You can use any sweet spread here: fruit jams, marmalades, nut butter, etc. 
These make fun finger food for kids (and adults, too), or they can be served with a fork and knife. 
Any extra cinnamon-sugar mixture can be stored in an airtight jar in a cool dark place (like a pantry), for up to 3 months. 
Instead of cinnamon sugar, you can also serve these with small bowls of maple syrup, for dipping. 
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
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Thank you for bringing me into your kitchen <3

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