Raspberry French Toast Rolls

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I’ve got something SUPER yummy for you today – French Toast Raspberry Roll-Ups. I’m telling you, these are a GAME CHANGER for breakfast. Especially on those mornings when my kids want something different and I’m trying to avoid the usual cereal or toast routine.

Now, if you’ve been following along, you might remember me raving about Nutella French Toast Rolls with Cinnamon Sugar and Overnight Stuffed French Toast Roll-Ups. Oh, they’re just as drool-worthy as they sound. But today, we’re taking it to the NEXT LEVEL with raspberries. Because, why not? Fruit makes everything better, right? Plus, it’s a sneaky way to get my kiddos to eat their berries. Win-win!

What You’ll Need:

• Brioche or White Bread: Honestly, you can use whatever bread you like, but for me, it’s gotta be brioche all the way. I’m totally in LOVE with St. Pierre Sliced Brioche Loaf for this. It’s soft, slightly sweet, and soaks up the egg mixture just right, giving you that perfect fluffy texture with a golden outside. You can grab it on Amazon right here.
• Eggs: Just your standard eggs, nothing fancy needed here.
• Vanilla Extract or Paste: Here’s where I get picky. I use Nielsen-Massey Vanilla Paste because it packs in so much flavor with those tiny vanilla bean specks. It’s a bit on the pricier side, but it makes a HUGE difference. You can grab a bottle on Amazon. If you’re in a pinch, vanilla extract works too, but trust me, the paste is WORTH IT.
• Caster Sugar: This finer sugar blends so smoothly, making your roll-ups just sweet enough without being overpowering.
• Ground Cinnamon: I use Organic Ceylon Ground Cinnamon from Simply.
• Butter: A knob of butter for frying. I use unsalted butter to control the saltiness of the dish.
• Raspberries: The real MVPs. I just grab a handful of ORGANIC fresh raspberries from Amazon.
• Maple Syrup: Now, for the grand finale, drizzle with as much maple syrup as you like. If you want to go all out, get yourself some PURE, GRADE-A maple syrup. It’s not just for pancakes; it elevates these roll-ups like you wouldn’t believe.

How to Make Raspberry French Toast Rolls:

First up, I grab a couple of eggs and crack them into a bowl. I whisk them up real good, making sure they’re all smooth. Then, I add a splash of vanilla – whether it’s extract or paste (I personally prefer Vanilla Bean Paste). This is where things start smelling amazing.

Next, I take a separate plate and mix together some caster sugar and ground cinnamon. This mix is gonna be our secret weapon for that sweet, slightly spiced coating on the outside. I stir it up until it looks all nice and blended.

Now, the fun part begins. I take my slices of brioche – thank goodness for that St. Pierre Sliced Brioche Loaf, it’s just PERFECT for this – and I butter them up on one side. Then, I lay down a row of raspberries at the bottom of each slice.

Carefully, I roll the bread slices up, starting from the bottom where the raspberries are. I make sure it’s tight so none of those juicy berries can escape. It’s a bit like making a mini berry burrito.

Once my roll-ups are ready, I gently place them in the egg mixture. I let them soak for a minute or two, just enough time to get them well-coated but not soggy.

Then, it’s time to cook these beauties. I heat up the BEST skillet EVER (the one Gordon Ramsey uses) and melt a knob of butter in it. As soon as it’s sizzling, I add my roll-ups. I keep an eye on them, turning them around so they get nicely golden brown on all sides. The smell at this point is just heavenly.

After they’re cooked to perfection, I roll them in the cinnamon sugar mixture I prepared earlier.

Finally, I plate them up and drizzle a generous amount of maple syrup over the top. And there you have it, French Toast Raspberry Roll-Ups that are ready to make your morning extra special.

And that’s it! Simple, right? But so, so GOOD. The raspberries add this lovely burst of flavor that goes so well with the sweet and cinnamon-y outside. Plus, with the maple syrup on top, it’s just out of this world. I hope you enjoy making and eating these as much as I do. 💖

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