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These Blueberry French Toast Roll-Ups are everything you love about French toast, but with a deliciously creamy blueberry filling tucked inside! Made with just 7 simple ingredients in 20 minutes, they’re golden on the outside, soft and creamy on the inside, and perfect for little hands to grab and dip. Such a fun way to switch up breakfast!
Why You’ll Love These French Toast Roll-Ups
- Quick and easy: Just 7 ingredients and 20 minutes from start to finish.
- No added sugar: The blueberries add natural sweetness without needing extra sugar in the filling.
- Fun to eat: The roll-up shape makes them easy for little hands to grab and dip.
- Family-friendly: Perfect for babies, toddlers, older kids, and adults.
- Easy to customize: Switch up the berries, bread, or filling depending on what you have.
If you love fruity French toast, you’ve got to try my Strawberry Stuffed French Toast or this Banana French Toast next! Both are easy, delicious ways to switch up your breakfast routine.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Bread: Soft sandwich bread works best because it’s easy to flatten and roll without tearing. White or whole wheat both work well.
- Blueberries: Fresh or frozen blueberries work beautifully.
- Mascarpone cheese: This is what makes the filling so rich and creamy! It has a mild flavor that pairs perfectly with the blueberries. You can also use cream cheese.
Substitutions and Variations
One of the best things about these French toast roll-ups is how easy they are to customize!
- Different fillings: Try mashed banana with nut butter or a thick fruit spread for another delicious variation. You might also enjoy this banana sushi.
- Cream cheese: Don’t have mascarpone? Use softened cream cheese instead. It will have a slightly tangier flavor.
- Other berries: Try strawberries, raspberries, or a combination of berries.
- Dairy-free: Use a thick dairy-free cream cheese alternative, your preferred milk, and oil instead of butter.
- Extra flavor: Add a splash of vanilla extract or a little lemon zest to the blueberry filling.
- Skip the blender: For an even easier option, spread the softened mascarpone directly onto the flattened bread, arrange a single layer of whole blueberries on top, and roll tightly.
How to Make Blueberry French Toast Roll Ups
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Add the blueberries to a blender and blend until smooth. Gradually stir the blueberry purée into the softened mascarpone along with lemon zest (optional) until you have a thick, creamy, spreadable filling. You may not need all the purée, depending on how juicy your blueberries are.
Step 2: Trim off the crusts, if desired. Use a rolling pin to gently flatten each slice of bread to about ⅛–¼ inch thick. This helps the bread roll easily without cracking.
Step 3: Spread about 1–2 tablespoons of the blueberry mascarpone mixture onto each slice. Roll each slice tightly into a log.
Step 4: In a shallow baking dish, whisk together the eggs, milk, and cinnamon.
Step 5: Dip each roll-up into the mixture, turning to coat all sides. Don’t let them soak too long or the bread will become soggy.
Melt butter in a large nonstick skillet over medium-low heat.
Step 6: Place the roll-ups seam-side down and cook for 5–8 minutes total, turning occasionally, until golden brown on all sides and the egg coating is fully cooked.
Serve warm with any leftover blueberry mascarpone filling for dipping!
Tips for Best French Toast Roll Ups
A few simple tips will help you get perfectly golden roll-ups with a creamy filling every time.
- Use soft bread. Fresh sandwich bread is much easier to flatten and roll. Bread that’s dry or stale tends to crack.
- Don’t skip flattening the bread. This makes rolling easier and helps keep the filling tucked inside.
- Avoid overfilling. Too much filling can leak out during cooking.
- Keep the filling thick. Add the blueberry purée gradually. You want a spreadable filling, not a runny one.
- Don’t oversoak. A quick dip in the egg mixture is all you need.
- Start seam-side down. This helps the roll-ups hold their shape as they cook.
- Cook over medium-low heat. This allows the egg coating to cook through while the bread turns golden.
- Save the extra filling! It’s delicious as a dip for the finished roll-ups. My kids love having something to dip their food into, and this is such an easy way to make breakfast more fun.
Make-Ahead and Storage Tips
While these French toast roll-ups taste best freshly made, you can absolutely do some of the prep ahead of time to make busy mornings easier.
Make ahead: Prepare the blueberry mascarpone filling up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a good stir before using.
Refrigerate: Store leftover cooked roll-ups in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm them in a lightly buttered skillet over low heat or in an air fryer until heated through. This helps bring back some of that golden exterior without drying out the bread.
If you’re looking for something you can prep the night before, my Baked Brioche French Toast Casserole is perfect! Just assemble it ahead of time and bake in the morning.
Blueberry French Toast Roll Ups FAQs
This usually happens when the filling is too wet or the bread sits in the egg mixture for too long.
Keep the filling thick, use just enough to coat the bread, and cook over medium-low heat until all sides are golden.
Make sure to flatten the bread well, roll it tightly, and place each roll-up seam-side down in the skillet first. This helps seal the seam as it cooks.
More Blueberry Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Blueberry French Toast Roll Ups
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Equipment
Ingredients
Blueberry Filling
- 1/2 cup mascarpone cheese, softened, see note
- 1/2 cup blueberries
- 1 tablespoon lemon zest (optional)
French Toast
- 8 slices soft sandwich bread
- 2 eggs
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1-2 tablespoons butter, for cooking
Instructions
- Prepare the blueberry filling. Blend the blueberries until smooth. Gradually stir the blueberry purée (and lemon zest if using) into the softened mascarpone until thick, creamy, and spreadable. You may not need all the purée. See note
- Flatten the bread. Trim the crusts, if desired. Using a rolling pin, gently flatten each slice of bread to about ⅛–¼ inch thick.
- Fill and roll. Spread about 1–2 tablespoons of the blueberry mascarpone filling onto each slice, leaving a small border around the edges. Roll tightly into a log.
- Prepare the egg mixture. In a shallow dish, whisk together the eggs, milk, and cinnamon until well combined.
- Dip the roll-ups. Dip each roll-up into the egg mixture, turning to coat all sides. Avoid soaking for too long to prevent sogginess.
- Cook until golden. Melt butter in a large nonstick skillet over medium-low heat. Place the roll-ups seam-side down and cook, turning occasionally, until golden brown on all sides and the egg coating is fully cooked.
- Serve. Enjoy warm with any leftover blueberry mascarpone filling for dipping!
Notes
- You can substitute mascarpone with cream cheese
- No-blender option: Spread softened mascarpone directly onto the flattened bread, arrange a single layer of blueberries on top, and roll tightly. For babies and young toddlers, smash or flatten the blueberries first.
- Make ahead: Prepare the blueberry mascarpone filling up to 2 days in advance and refrigerate in an airtight container.
- Storage: Store leftover cooked roll-ups in an airtight container in the refrigerator for up to 3 days.
