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–+ servings

Pumpkin Cream Cheese French Toast Roll-ups

These pumpkin cheesecake french toast roll-ups are so delicious! They are baby led weaning, toddler, kid and make ahead friendly.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 5 minutes
Course Baby Led Weaning Breakfast, Breakfast, Toddler Breakfast
Cuisine American
Servings 4
Calories 129 kcal

Equipment

  • 1 Small Roller Optional
  • 1 Medium Pan

Ingredients
  

  • 1 large Egg
  • 1 tablespoon Pumpkin Puree
  • 3 tablespoons Whole Milk or Milk of Choice
  • ½ teaspoon Vanilla Extract
  • 1 pinch Salt
  • ¼ teaspoon Pumpkin Pie Spice
  • 4 Slices 100% Whole Wheat Bread
  • ¼ Cup Whipped Cream Cheese

Instructions
 

  • Add your eggs, pumpkin puree, whole milk or milk of choice, vanilla extract, salt and pumpkin pie spice to a small container. Mix thoroughly with a whisk until everything is well combined.
  • Remove the crusts off the side of each slice of bread using a sharp knife.
  • Use a roller or your hands to flatten the bread and then add about 1 tablespoon of whipped cream cheese to each slice of bread and spread evenly.
  • Roll your bread to make cream cheese roll-ups and then dip your bread into the pumpkin batter for a couple of seconds, making sure every part of the bread is covered in the batter. Remove and place on a plate.
  • Place a medium pan on medium high heat and spray the french toast roll ups with some avocado oil. Once the pan is hot, add your french toast roll-ups and cook for 30-40 seconds on each side of the roll-up until the batter is cooked through on the outside and slightly browned. Serve immediately either on its own or with some powdered sugar, maple syrup or date syrup.
  • Hint: If you are making these ahead of time for the week, make sure they cool completely before storing in an air-tight container in the fridge for up to 5 days.

Video

Notes

Substitutions

If you are interested in making these pumpkin cheesecake french toast roll-ups but you have dietary restrictions, you can make the following substitutions:
  • Whipped Cream Cheese - use regular cream cheese if you don't have whipped. You can also substitute for nut butter of your choice.
  • Gluten-Free - use gluten-free bread to make this recipe gluten-free.
  • Dairy-free- use a cashew based cream cheese and dairy-free milk to make this recipe dairy-free.
This recipe is already vegetarian and nut-free.

Variations

  • Brown Sugar - use brown sugar instead of pumpkin pie spice and pumpkin puree to make a brow sugar and cream cheese French toast roll up.
This recipe is already baby led weaning, toddler and kid friendly.

Equipment

All you need to make these french toast roll-ups is a pan.
If you are interested in buying the small rolling pin I used in my reel, this is the one I have.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

Storage

These make ahead french toast roll-ups can be stored in an air-tight container in the fridge for up to 5 days.
Freeze in an air-tight container or bag for up to 3 months.

Top tip

Make sure your bread is completely flattened before adding your cream cheese to ensure that it rolls up well.

Nutrition

Calories: 129kcalCarbohydrates: 14gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 212mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 753IUVitamin C: 0.2mgCalcium: 91mgIron: 1mg
Keyword french toast roll-ups, Make Ahead Friendly, make-ahead, pumpkin french toast roll-ups, pumpkin roll-ups
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