Pumpkin French Toast Rollups
Prep Time
15m
Bake Time
10m
Yields
12 rollupsAbout this Recipe
Take your french toast game to the next level by stuffing it with a spiced pumpkin pie filling, rolling it up and tossing it in cinnamon sugar. These French Toast Rollups are always a huge hit with guests and are just as delicious when stuffed with Nutella.
Pumpkin French Toast Rollups
Prep Time
15mBake Time
10mYields
12 rollupsAbout this Recipe
Take your french toast game to the next level by stuffing it with a spiced pumpkin pie filling, rolling it up and tossing it in cinnamon sugar. These French Toast Rollups are always a huge hit with guests and are just as delicious when stuffed with Nutella.
Share This Recipe
Ingredients
- 2/3 cup canned plain pumpkin
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar, divided
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 12 slices white sandwich bread
- 2 eggs
- 4 tablespoons milk
- Butter, for coating skillet
Instructions
- In a small bowl, whisk together pumpkin, 1/3 cup granulated sugar and pumpkin pie spice. Set aside.
- In another dish, mix remaining 1/3 sugar and cinnamon, set aside.
- Cut crusts from slices of white bread, and flatten bread with rolling pin.
- Spread pumpkin pie filling on one side of each slice of bread. Tightly roll up the slice of bread. Continue for remaining slices.
- In a shallow dish, beat eggs, and milk with whisk.
- In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet.
- Cook in batches of 4 or 5, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
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Pumpkin French Toast Rollups
Prep Time
15mBake Time
10mYields
12 rollupsAbout this Recipe
Take your french toast game to the next level by stuffing it with a spiced pumpkin pie filling, rolling it up and tossing it in cinnamon sugar. These French Toast Rollups are always a huge hit with guests and are just as delicious when stuffed with Nutella.
Ingredients
- 2/3 cup canned plain pumpkin
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar, divided
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 12 slices white sandwich bread
- 2 eggs
- 4 tablespoons milk
- Butter, for coating skillet
Instructions
- In a small bowl, whisk together pumpkin, 1/3 cup granulated sugar and pumpkin pie spice. Set aside.
- In another dish, mix remaining 1/3 sugar and cinnamon, set aside.
- Cut crusts from slices of white bread, and flatten bread with rolling pin.
- Spread pumpkin pie filling on one side of each slice of bread. Tightly roll up the slice of bread. Continue for remaining slices.
- In a shallow dish, beat eggs, and milk with whisk.
- In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet.
- Cook in batches of 4 or 5, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
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