Can I use whole wheat bread instead of white bread?

Yes, you can use whole wheat bread, but it tends to be less pliable than white bread, which may make rolling more difficult. If using whole wheat, press it a bit more firmly with your rolling pin to make it easier to work with.

How do I prevent the roll-ups from coming undone while cooking?

Make sure to roll the bread tightly and place the roll-ups seam-side down first when cooking. The egg mixture will help "seal" the edge as it cooks. You can also secure particularly stubborn rolls with a toothpick during cooking (just remember to remove it before serving).

Can I make the pumpkin filling ahead of time?

Absolutely! The pumpkin filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just give it a quick stir before using it to ensure a smooth consistency.

I don't have pumpkin pie spice. What can I use instead?

You can easily make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground cloves. This will give you approximately 1 teaspoon of pumpkin pie spice.

Pumpkin French Toast Roll-Ups Recipe

Description

Pumpkin French Toast Roll-Ups are a delicious fall-inspired breakfast or snack. Soft white bread is filled with a spiced pumpkin mixture, rolled up, dipped in a rich custard, then pan-fried and coated in cinnamon sugar. They are flavorful, easy to make, and perfect for a festive treat.

Ingredients

Units Scale

Pumpkin Filling

2/3 cup canned plain pumpkin
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice

Cinnamon Sugar Coating

1/3 cup granulated sugar
1 teaspoon cinnamon

French Toast Roll-Ups

12 slices white sandwich bread
2 eggs
4 tablespoons milk
Butter, for coating skillet

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Instructions

Prepare Pumpkin Filling: In a small bowl, whisk together the canned pumpkin, 1/3 cup granulated sugar, and pumpkin pie spice until fully combined. Set this mixture aside.
Mix Cinnamon Sugar: In a separate dish, stir together the remaining 1/3 cup granulated sugar with the cinnamon. Set aside for coating the cooked roll-ups later.
Prep the Bread: Use a knife to cut the crusts off each slice of white bread. Using a rolling pin, flatten each slice to make it more pliable for rolling.
Fill & Roll: Spread a thin layer of pumpkin filling on one side of each bread slice. Tightly roll up each slice to enclose the filling, repeating for all slices.
Prepare Egg Mixture: In a shallow dish, beat the eggs and milk together using a whisk until the mixture is smooth.
Cook Roll-Ups: Heat a 10-inch skillet over medium heat and add butter to lightly coat the skillet. Dip each filled bread roll in the egg mixture, coating all sides, then place into the skillet. Cook in batches of 4 or 5, turning each roll with tongs until all sides are golden brown and cooked through, about 6-8 minutes per batch.
Coat in Cinnamon Sugar: While still warm, quickly roll each cooked roll-up in the prepared cinnamon sugar mixture until completely covered.
Serve: Serve immediately while warm for the best texture and flavor.

Notes

Serve roll-ups immediately for the best texture and flavor.
You can use whole wheat or other sandwich bread if preferred.
Add more spice or a dash of vanilla extract to the pumpkin mixture for extra flavor.
Leftovers can be reheated briefly in a skillet or oven to keep them crisp.

Nutrition

Serving Size: 1 rollup
Calories: 129
Sugar: 13g
Sodium: 132mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0.01g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 28mg