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French Toast Roll-Ups

Course: Breakfast
Cuisine: American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
My kids won't eat nalesniki because "they look weird." But roll the same cheese filling inside french toast and suddenly they're DELICIOUS. The hypocrisy of children is breathtaking.
Kasia

Ingredients  

  • 8 slices white sandwich bread, crusts removed
  • 3 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter for frying
For Filling (Choose One or Mix)
  • Classic Polish: 1/2 cup farmer cheese or ricotta + 2 tablespoons sugar + 1/2 teaspoon vanilla twarog
  • Nutella: A generous smear per roll
  • Cream cheese & jam: Cream cheese spread + any jam or preserves
  • Peanut butter & banana: PB + thin banana slices
For Coating
  • 1/4 cup sugar mixed with 1 teaspoon cinnamon

Method
 

Flatten the Bread
  1. Cut the crusts off each slice. Use a rolling pin to flatten each slice until thin and pliable — about half its original thickness. This step is what makes the roll-ups work. Un-flattened bread is too thick and cracks when you roll it. Flattened bread becomes almost crepe-like, which is exactly the nalesniki connection I'm going for.
Fill and Roll
  1. Spread your chosen filling across each flattened bread slice, leaving a small border at the edges. Roll tightly — like a little log. Press the seam down gently so it stays closed. The filling should be thin enough that the roll stays tight. Too much filling and it bursts open when frying, which is messy but still delicious.
Dip and Fry
  1. Whisk together eggs, milk, vanilla, and cinnamon. Heat butter in a skillet over medium heat. Dip each roll in the egg mixture, coating all sides. Place seam-side down in the skillet. Cook 2-3 minutes per side, turning to brown all over — about 4 sides total. They should be golden brown and slightly crispy on the outside, warm and gooey inside.
Coat and Serve
  1. While still warm, roll each one in the cinnamon-sugar mixture. The sugar sticks to the buttery surface and creates a sweet, crunchy coating. Serve immediately with maple syrup for dipping, fresh berries, or a dusting of powdered sugar. Watch them disappear.

Notes

Best eaten fresh, but leftovers keep 2 days in the fridge. Reheat in a skillet or toaster oven to re-crisp. They freeze okay — freeze individually on a sheet pan, then bag them. Reheat from frozen in a 175C / 350F oven for 10 minutes.