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French Toast Rolls

September  5, 2019
Photo by Ty Mecham
Test Kitchen Notes

These French toast rolls from award-winning chef and TV personality Pati Jinich are simple, sweet, and 100% riff-able. Making them couldn't be easier: Trim the crusts of fluffy white bread, flatten them with a rolling pin, stuff them with your favorite fillings—like cajeta, dulce de leche, chocolate hazelnut spread, or anything your heart desires—and dip them in a custardy mix of real milk, eggs, and vanilla, and pan-fry them until perfectly golden-brown. Oh, and you can't forget the dusting of cinnamon-sugar at the very end.

This recipe is shared in partnership with Milk. —The Editors

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 8 rolls
Ingredients
  • 8 slices white bread
  • Cajeta, dulce de leche, nutella, almond or peanut butter, or any preserves
  • 1 tablespoon unsalted butter
  • 1 egg
  • 1/2 cup real milk
  • 1/8 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
In This Recipe
Directions
  1. Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice and spread.
  2. Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.
  3. In a bowl, mix the egg, milk, vanilla, and salt, and whisk until well combined. In a separate bowl, mix the sugar with the cinnamon.
  4. Set a skillet over medium heat. Once hot, add the butter.
  5. Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted. Cook the rolls until they’re golden brown, flipping a few times as they cook to brown on all sides. Toss each roll in the sugar and cinnamon mixture. Serve warm.

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I forgo my job in the Washington DC policy research world to research, test, taste, cook, write, teach and talk about Mexican food. Not only because of nostalgia and desire to connect to my roots, but because I love sharing all I learn and I am fascinated by Mexico cuisine's richness and depth.