Let Me Tell You About My Nutella French Toast Roll-Ups Obsession
You know how some mornings you just need a bit of chocolate to face the day? Well, that’s where these Nutella French Toast Roll-Ups for easy breakfast come in. The first time I made these, it was honestly a total accident—I’d run out of normal bread for toast, found half a jar of Nutella (because, let’s face it, my kids are little chocolate bandits), and had just enough eggs to make something happen. Sure, I made a mess, and okay, maybe I ate more than I intended (no regrets), but it was worth every sticky finger. My younger brother still brings them up whenever I visit, like, ‘Do you remember those chocolate things you made when Mum was away?’ So yeah, they’re a bit of a family legend now.
Why I Keep Making These (and Why You Might Too)
I make these Nutella French Toast Roll-Ups when we’ve got friends crashing after a late night, or if there’s a special birthday breakfast. My family goes mad for them—especially my dad, who claims he ‘doesn’t do sweets before noon’ (sure, Dad). Also, they’re easy to tweak if you’re short on something. Oh, and if you ever get annoyed at how Nutella sticks to everything? Same. I started rolling them tighter so less spills out—problem almost solved. (Still a bit messy, but yum overrules tidy, right?)
What You’ll Need (But Don’t Stress If You’re Missing One Thing)
- 6-8 slices white sandwich bread (I’ve used whole wheat in a pinch, but honestly, the squishier the bread, the better. My grandma swore by Wonder Bread, but go with whatever you have!)
- Nutella—about 1/2 cup or just enough to generously spread (or swap in any chocolate spread; I’ve even tried peanut butter, not bad either)
- 2 eggs
- 1/4 cup milk (I sometimes use oat milk if that’s what’s left in the fridge—works fine)
- 2 tbsp sugar (or skip this if you don’t want it too sweet; sometimes I forget and nobody notices)
- 1 tsp cinnamon (optional; some people hate it, I double it because I love it)
- Butter for frying (about 2 tbsp, but who actually measures butter?)
- Pinch of salt
Here’s How You Actually Make Them (Don’t Panic If Yours Look Weird)
- First, cut the crusts off your bread slices. If you want to keep them on, honestly, go for it—I usually get lazy halfway through and leave a couple with crusts. Then flatten each slice with a rolling pin (or, if you’re me and can’t find your rolling pin, a clean glass works. Or just squish it with your hands—rustic style).
- Spread a healthy spoonful of Nutella on each slice. Don’t go right to the edges or it’ll ooze out and make a mess (although, that isn’t always a bad thing, IMO).
- Roll each bread slice up tightly. I kind of tuck the end in, burrito-style, so it stays closed. Sometimes I fail at this and they unravel, but they still taste great.
- In a shallow bowl, beat the eggs, milk, sugar, cinnamon, and salt together. I usually spill a bit at this stage; just wipe it up and keep going.
- Heat butter in a big frying pan over medium heat—don’t rush this or you’ll burn the butter (learned that one the hard way).
- Dip each roll-up in the egg mixture and let the excess drip off. Into the pan they go! Cook, turning gently, until golden and crispy all around, about 2-3 minutes per side. This is when my kitchen starts to smell amazing, and I usually sneak a bite of the first one out of the pan—chef’s privilege!
- Serve warm, dusted with a little sugar or more cinnamon (if you’re feeling fancy, powdered sugar and berries look cool, but honestly, nobody at my place waits that long).
A Few Notes I Wish Someone Told Me
- If your roll-ups burst open, don’t stress—they’re still delicious, just a bit messier. Sometimes I think the cracks get extra crispy, which is actually kind of nice.
- I’ve forgotten the cinnamon and sugar before. They still turned out tasty, just a bit less like dessert-for-breakfast.
- Don’t crowd the pan, or they’ll steam instead of getting that golden crust. (Guilty of ignoring my own advice here.)
Variations I (Mostly) Stand By
- Tried swapping Nutella for peanut butter and banana slices—almost Elvis-worthy.
- Once tried to make a savory version with ham and cheese. Eh, not my thing, but maybe you’ll have better luck?
- Added a splash of vanilla to the egg—tasted kind of like a bakery treat.
What if I Don’t Have the Right Tools?
No rolling pin? No worries. I used a coffee mug once, and it was fine. If your pan is too small, just do batches. Or just make big roll-ups and call it brunch-for-one.
Do They Keep Well? (Short Answer: Not Really)
Technically, you can store leftovers in the fridge for a day or two in a container—but honestly, in my house they’re gone before the pan cools. If you somehow have leftovers, reheat them in a toaster oven for best results. Microwave makes them a bit soggy, but it’s edible.
How We Like to Eat Them (And a Family Quirk)
Best with a mug of hot coffee or a glass of cold milk. My kids dip theirs in extra Nutella (as if there wasn’t enough already), while my dad insists on a sprinkle of sea salt on top—he says it makes the flavors “pop,” which I guess is true. Sometimes we add berries if we’re feeling healthy (or want it to look fancier for Instagram, not gonna lie).
Here’s What I’ve Learned (Usually the Hard Way)
- Don’t rush the cooking. I once tried to blast the heat and ended up with burnt outsides and raw, soggy insides. Patience, folks.
- Less is more with the egg dip—if you soak the bread, it falls apart, and you’ll be scraping Nutella goo off your pan for days.
Wait, Do People Really Ask These Questions?
- Can I use other spreads? Absolutely. I’ve tried Biscoff and even jam (not my favorite, but maybe you’ll love it!).
- Is this recipe kid-friendly? Yep! My 8-year-old helps with the rolling part (though more Nutella ends up on his face than on the bread).
- Can I freeze these? I mean, probably, but I don’t. They’re so quick to make, and fresh is just better.
- Where do you get your bread? Usually just the local shop—sometimes I splurge on bakery loaves, but honestly, supermarket bread works fine.
Oh, and if you want to see a video of something similar, Gemma at Bigger Bolder Baking has a fun one (my method’s a bit lazier though). Or if you want to nerd out on bread types, King Arthur Baking did a whole breakdown. Worth a peek if you have five minutes and a coffee in hand.
So, next time you’re staring at leftover bread and a not-quite-empty jar of Nutella, just give this a go. Worst case, you get tasty chocolate hands. And who’s complaining about that?
Ingredients
- 8 slices white sandwich bread, crusts removed
- 1/2 cup Nutella hazelnut spread
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting (optional)
Instructions
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1Flatten each slice of bread with a rolling pin. Spread about 1 tablespoon of Nutella on one side of each slice, then roll up tightly.
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2In a shallow bowl, whisk together eggs and milk until well combined.
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3In a separate small bowl, mix granulated sugar and cinnamon.
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4Melt butter in a large nonstick skillet over medium heat. Dip each roll-up in the egg mixture, coating all sides, then place in the skillet.
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5Cook roll-ups for 2-3 minutes per side, turning until golden brown on all sides. Remove from skillet and immediately roll in the cinnamon sugar mixture.
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6Serve warm, dusted with powdered sugar if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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