Maple pecan French toast roll ups are the ultimate family weekend breakfast! Quick and easy to make this is one of the breakfast recipes your kids will love!
If you are looking for best Sunday morning family breakfast ideas, this delicious twist on the classic French toast is it! Stuffed with maple pecan filling and drizzled with maple syrup, this breakfast recipe is everyone’s favorite.
Why should you make maple pecan French toast roll ups?
Easy-to-make recipe – you can prepare these French toast roll ups with your kids.
Quick preparation – the whole process is pretty straight forward and takes only a few minutes. The “slowest” part is probably chopping the pecans by hand which takes about 2 minutes.
Make ahead – if you want to speed up the process, you can divide the prep into 2 days. Read below for more information.
Grab-and-eat – if you want to, use your fingers only. No need for a knife and fork!
Sunday breakfast, brunch or dessert – enjoy this treat anytime you like!
How to make French toast roll ups with maple and pecans
First start with making the filling. It only takes minutes to prepare and it’s pretty straight forward. Take a bowl (a soup bowl will do) and add in sugar, melted butter, maple syrup and roughly chopped pecans.
Mix this well and put it into the freezer for 5 minutes. This is important as you want the mixture set before you use it to make the maple pecan French toast roll ups. 5 minutes was plenty for me – it should not be frozen though. What you are after is the butter and syrup to solidify so you can easily work with the mixture.
Meanwhile, roll out each slice of bread thin. I noticed that some of the rolled out sliced puffed back up, so I had to re-roll them. I guess I should have applied more pressure.
Spread a thin layer of cream cheese over each slice and take out the pecan mixture. Use about 2-3 teaspoons for each bread. Roll into a roll and repeat until you have used up all the bread (or filling or both).
Beat eggs with milk and dip the rolls in it right before you are ready to fry them.
Fry the maple pecan French toast roll ups in butter until nice golden brown on all sides.
Making French toast roll ups ahead:
You have two options here: Option one: Prep the pecan mixture a day ahead and keep it in the fridge. If you decide to do this, you don’t need to put the pecan mixture for the French toast roll ups in the freezer. Just throw it directly in the fridge and use it the following morning.
Option two: Make the pecan mixture, throw it in the freezer for 5 minutes, roll out the bread, spread the cream cheese over, add the thickened pecan mix and roll until you have no bread/filling left. Transfer the prepped French toast roll ups into an air-tight container and keep in the fridge until the following morning. Then, the next day, you just dip them in egg and fry until golden brown.
Ingredients and substitutions
- Brown sugar can be substituted with white sugar (not powdered sugar). If you use white sugar, use slightly less butter.
- Either white bread or brown bread will work here. Just make sure to use the toast bread, not artisan bread.
- Using cream cheese is important as it helps the roll hold its shape but if you want you could try using hazelnut spread or a thin layer of peanut butter instead.
More French toast recipe ideas:
Maple Pecan French Toast Roll Ups
- In a bowl, combine brown sugar, melted butter, maple syrup and chopped pecans. Mix well. Place the mixture into the freezer for 5 minutes or until it hardens. Don’t let it freeze though. If you do, you won’t be able to work with it.
- Meanwhile: Roll each bread slice until thin. Spread a thin layer of cream cheese over. Take out the pecan mixture, give it a mix and spread about 2 teaspoons of this mixture along one of the edges.
- Roll into a sausage and transfer onto a plate. Repeat with the rest of them.
- In another bowl, beat the eggs with milk.
- Melt butter in a skillet or frying pan and when ready, dip each roll in the egg mixture. Cook on medium high until nice golden brown on all sides.
- Serve warm with a drizzle of maple syrup, honey or with berries of your choice.
- White bread can be substituted with brown bread.
- The number of rolls you get out of this recipe may vary slightly. This will depend on the size of bread you use (the slices I used were 4-inch/10cm wide).
- The cooking time is an estimate and can vary. It should not take long though. If making these in 2 batches, I recommend wiping the pan clean before adding more butter in.
- Step 1-3 can be made a day ahead and the rolls can be stored in the fridge in an air-tight container until the following morning. The post has a detailed explanation and I recommend reading that, if in doubt.
- The nutritional information can vary depending on the products you use. Also note that the calorie count will be lower as you won’t use all the egg mixture and also the butter used in the filling will leak out while the rolls are being cooked.