Saturday, September 28, 2013

Breakfast Saturday: Blueberry French Toast Roll Ups

Happy morning everyone! We're starting our day off right. Most breakfast people think of ordinary french toast, or blueberry muffins. I think blueberry french toast roll ups. Yep. We're combining two of the most iconic breakfast staples into one delicious meal.

It makes my tummy grumble just thinking about it. To accompany our roll ups, we will also make a cream cheese dipping sauce. Sounds absolutely scrumptious, right? I think so. Okay everyone, grab those coffee cups, tea cups, and glasses of milk. I'll meet you in the kitchen!

Blueberry French Toast Roll Ups

For the Roll Ups, you will need:

  • 16 - 20 slices sandwich bread
  • 1/2 cup blueberry jam
  • 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

For the Dipping Sauce, you will need:

  • 3 oz cream cheese, softened
  • 3 oz butter, softened
  • 1 cup powdered sugar
  • 1.5 - 2 Tbsp milk
  • 1/2 tsp vanilla extract


  1. For the cream cheese dipping sauce: In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth and fluffy. 
  2. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. 
  3. Store in refrigerator until ready to use.
  4. Preheat oven to 375 degrees. 
  5. Stack bread into stacks of 4 slices, then trim crusts from bread. 
  6. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. 
  7. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam. 
  8. Roll bread to opposite end and set aside, seem side down. 
  9. Repeat with remaining slices of bread.
  10. To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. 
  11. Cover and blend on low speed 10 - 15 seconds until well blended. 
  12. Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. 
  13. Transfer to a lightly greased Silpat lined baking sheet. 
  14. Bake in preheated oven 9 minutes, then remove from oven. 
  15. Brush tops lightly with melted butter then rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). 
  16. Return to oven to bake 8 - 12 minutes longer until cooked through.
  17. In a small bowl whisk together granulated sugar and cinnamon. 
  18. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. 
  19. Serve warm with cream cheese dipping sauce.

Well, I'm off to spend the weekend with my husband and family. I'll be back tomorrow with a delicious pasta recipe. Stay tuned! Have a great day, and happy blogging to all!