Nutella French Toast Roll Ups

4.62 from 42 votes

These Nutella French Toast Roll Ups are a tested family favorite that disappears fast. Soft sandwich bread gets filled with warm Nutella, dipped in a cinnamon egg custard, and cooked in butter until golden. Roll them straight into cinnamon sugar and serve with maple syrup on the side.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American, French

Servings: roll-ups

Calories: 198kcal

Author: Jennifer Fishkind

Ingredients

8 slices white or wheat bread
4 tablespoons Nutella
¼ cup milk
1 large egg (or 2 medium eggs)
2 tablespoons sugar
¼ teaspoon pure vanilla extract
3 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons butter
Maple syrup for serving (optional)

Instructions

Trim the crusts off the bread. With a rolling pin, roll each slice of bread until flattened.
8 slices white or wheat bread
Spread each slice of bread with a layer of Nutella (about 1/2 tablespoon per slice), and tightly roll up the bread slices.
4 tablespoons Nutella
In a small shallow bowl, whisk together the milk, egg, sugar and vanilla. Set aside.
¼ cup milk, 1 large egg, 2 tablespoons sugar, ¼ teaspoon pure vanilla extract
In a separate small shallow bowl, mix together the sugar and cinnamon and set aside.
3 tablespoons sugar, 1 teaspoon cinnamon
In a large nonstick saute pan over medium heat, melt the butter. Dip each Nutella French Toast roll-up in the milk and egg mixture. Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are sauteed.
3 tablespoons butter
Immediately after removing the roll-ups from the saute pan, roll them through the cinnamon-sugar mixture until all sides are coated. Serve them warm with some maple syrup on the side.
Maple syrup for serving (optional)

Video

Notes

Storage:

Leftovers keep well in an airtight container in the fridge for up to four days.

When it comes to reheating, the oven is the better move. Ten minutes at 350°F brings that crispy outside back in a way the microwave just can't. If the microwave is all you've got, go in 30-second bursts until they're warmed through, just know the texture will be softer.

Tips:

Bread matters more than you'd think. Go fresh, go soft. That pliability is what lets the slices flatten and roll without splitting down the middle. Stiff, day-old bread will fight you the whole way.
Nutella: less is more. A thin spread, about half a tablespoon, is plenty. It melts and loosens with the heat, so what starts as "just enough" can quickly become a leaky mess if you got heavy-handed.
Work fast in the egg mixture. Dunk, coat, and get it in the pan. This isn't a soak situation, even sixty seconds of sitting is too long. The bread will drink up too much liquid and fall apart the moment it hits the heat.
Sugar them while they're hot. The moment each roll comes out of the pan, straight into the cinnamon sugar it goes. That warm, slightly tacky surface is the whole reason the coating sticks. Cool them down first and you'll end up with bare rolls and sugar on your counter.

Nutrition