Nutella French Toast Roll-Ups

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Stuffed with chocolate hazelnut spread and coated in vanilla sugar, these easy French Toast Roll-Ups will rock your world! They’re a heavenly breakfast you can throw together in 15 minutes.

A stack of eight French toast roll-ups on a plate on top of a marble counter

The Ultimate Breakfast for Nutella Lovers

I bet you’re going to have to make a double batch of these Nutella French toast roll-ups. If you don’t, you’ll probably need to get up halfway through breakfast to whip up some more. This post may say there are three roll-ups in one serving, but I have to be honest with you – no one in my family stops there! I could eat all 12 of them myself without the competition.

It’s simply impossible to resist the melty Nutella wrapped up in the soft, sugary French toast. Each bite will make any tension in your muscles dissolve immediately! Yes, they really are that good.

Forget breakfast – you’ll want to enjoy these roll-ups as your nightly dessert!

A close-up shot of Nutella-stuffed French toast on a plate with fresh blueberries

What You’ll Need

The credit for these babies belongs to my mother-in-law, who watched me wolf down half the batch when I tried them at her house in Macedonia. Here are the ingredients you’ll need:

  • Milk: Any kind you have in your fridge will do.
  • Heavy Cream: This adds moisture and also makes your French toast get nice and golden brown.
  • Egg: To help infuse the liquids into the bread.
  • Pure Vanilla Extract: Using a high-quality extract will give you the best possible flavor.
  • Sandwich Bread: I use Pepperidge Farms’ classic whole wheat bread.
  • Nutella: Or another brand of chocolate hazelnut spread.
  • Butter: This prevents the French toast from sticking to your frying pan.
  • Vanilla Sugar: You can use powdered sugar instead, but I strongly recommend sticking with the vanilla stuff if you can get your hands on it.
A tub of Nutella, a glass of milk, vanilla sugar and the rest of the ingredients arranged on and around a fancy platter

How to Make Nutella French Toast Roll-Ups

This is definitely one of the easiest French toast recipes of all time. Let’s dive in!

Make Egg Mixture: Whisk together the milk, heavy cream, egg and vanilla in a medium-sized bowl, then set the mixture aside.

Prepare Bread: Cut the crust off each slice of bread. Flatten the bread slices with a rolling pin, making them as flat as possible.

A flattened slice of bread on a parchment-lined cutting board beside a wooden rolling pin

Roll: Spread Nutella onto one of the flattened slices and lightly pinch the seam to secure the roll-up. Repeat with the remaining bread.

Heat Butter: Place two tablespoons of butter into a frying pan and melt it over medium heat.

Dip Roll-Ups Into Egg Mixture: Dip the roll-ups into the egg mixture, then place them into the prepared frying pan. You’ll likely have to do this in batches.

Cook: Fry the first side until it’s golden brown, about two minutes. Flip the roll-ups over and cook the opposite side for another minute or so. Add the rest of the butter and cook the remaining roll-ups.

Coat in Sugar: Pour the vanilla sugar into a shallow dish and roll the cooked roll-ups into the sugar until they’re fully coated. Alternatively, dust them with powdered sugar.

Enjoy! Serve immediately.

A plate of French toast roll-ups with a glass of milk in the background

Tips for the Best Results

I have a few handy tips that will help you make these French toast roll-ups like a pro. Read on!

  • Do I Have to Remove the Crusts? Whether or not you cut the crusts off your bread is up to personal preference. It doesn’t make a huge difference, so sometimes I’ll leave them on. Just do you!
  • Work in Batches: Unless you have a huge frying pan, it’s best to cook your roll-ups in separate batches. Overcrowding the pan will make it more difficult to flip them.
  • Serve Immediately: These roll-ups are best when they’re fresh, so go ahead and serve them as soon as they’re finished.
An overhead shot of a plate piled with Nutella-stuffed French toast

Variation Ideas

You can make all sorts of changes to this dish! No matter what your French toast is filled with or coated in, it’s going to be divine.

  • Use Jam or Jelly Instead of Nutella
  • Roll in Cinnamon Sugar
  • Stuff with Cream Cheese & Thin Strawberry Slices
  • Sub Nutella for Peanut Butter
  • Roll in Brown Sugar
  • Stuff with Cookie Butter
Nutella French toast roll-ups topped with powdered sugar on a plate with a raised rim

What to Serve with French Toast Roll-Ups

These roll-ups will go great with all of your favorite French toast fixings—maple syrup, whipped cream, fresh fruit—the works. If you want to pair them with another dish, I suggest picking something savory like Hard-Boiled Eggs or Breakfast Burritos to balance out the sweetness. You could also crank up the nutrition by enjoying them with an Immunity Boosting Smoothie!

A plate full of Nutella roll-ups with a glass of milk, a bottle of Nutella and a few slices of bread in the background

How to Store and Reheat Extras

I can pretty much guarantee that you won’t have any leftover French toast roll-ups – they’re just too tempting! But if you find yourself too full to finish them, refrigerate extras in an airtight container. I’d probably reheat them in the microwave, but you can try doing it on the stove if preferred.

5 from 1 vote
A stack of eight French toast roll-ups on a plate on top of a marble counter
Print

Nutella French Toast Roll-Ups

18 18 18
WW Freestyle: 17
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Stuffed with chocolate hazelnut spread and coated in vanilla sugar, these easy French Toast Roll-Ups will rock your world! They're a heavenly breakfast you can throw together in 15 minutes.
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 454

Equipment

  • Stove

Ingredients

  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 12 sandwich-bread slices (I use Whole Wheat by Pepperidge Farms)
  • Nutella
  • 4 tablespoons butter divided
  • 1/4 cup Vanilla Sugar
  • or
  • You can use Powdered Sugar

Instructions 

  • In a medium bowl whisk together the milk, heavy cream, egg, and vanilla; set aside.
  • Cut the crust from the bread.
  • Flatten the bread slices with a rolling pin; make them as flat as possible.
  • Spread Nutella on each bread slice and roll up the bread, lightly pinching the seam to secure.
  • Place 2 tablespoons butter in a frying pan and melt over medium heat.
  • Dip the rollups in the egg mixture, and place in frying pan. You will most likely have to do this in batches.
  • Cook until golden brown, about two minutes; flip to the other side and continue to cook for another minute or so.
  • Add the rest of the butter, and continue to cook until all rollups are done.
  • If you have Vanilla Sugar, put it in a shallow dish, and once the rollups are done cooking, roll them in the sugar until covered. If you do not have Vanilla Sugar, dust the rollups with Powdered Sugar.
  • Serve immediately.

Notes

Refrigerate extras in an airtight container and reheat in the microwave
Nutrition Facts
Nutella French Toast Roll-Ups
Amount Per Serving
Calories 454 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 92mg31%
Sodium 563mg23%
Potassium 199mg6%
Carbohydrates 55g18%
Fiber 3g12%
Sugar 18g20%
Protein 10g20%
Vitamin A 655IU13%
Calcium 152mg15%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: easy french toast, french toast roll ups, how to make french toast

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52 Responses
  1. Roshani Khanna

    This looks great! Thanks for sharing it and the other recipes at the Pinterest Power Party – we’ll be featuring this in tomorrow’s party!

  2. Dianne

    I just made these about 1/2 hour ago and they’re all gone! I grew up bringing Nutella sandwiches to school. I don’t think I’ll ever stop eating Nutella. Thanks for sharing this great recipe!

  3. Carolyn

    I love the Mcedonia cuisine, bland but delicious! We were stationed in Macedonia for a year and a half! I will have to try these and I think they will be a hit with my 3yr old daughter!!

    1. Katerina Petrovska

      Hi Carolyn!!

      You are so lucky you got to live there!! 🙂 Yes, we’re not crazy about seasonings in our food… parsley and garlic are pretty much it! 🙂

  4. Jean (Lemons & Anchovies)

    I never had the honor of meeting my mother-in-law and one of my regrets is missing out on the baked goods she was apparently good at (her parents owned a bakery in Germany).

    These rollups would definitely not have lasted long around here. They’re awesome!

  5. sweet-lab

    This looks lovely and super delicious. I wish my mother-in-law made these for me…I would like her much more 😉

  6. Ramona

    I love that you rolled these up… what a clever way to make french toast. Nutella… yes.. a definite winner! 🙂

  7. Lora @cakeduchess

    oh, yes! Nutella! And yes, I do love my mother-in-law. She spoils all of us. And she does still ask my hubs what he ate (hahaha!)She has to keep tabs on me and make sure he’s well-fed;)These are super!:)

  8. mjskit

    What a lucky DIL to have a MIL that serves you such a breakfast! These rollups are to die for! I could easily eat 12 of them, so I guess I’ll have to double it so Bobby can have something to eat.

  9. Serena (serenabakessimplyfromscratch)

    Hmmm.. Your Mother-In-Law sounds very familiar to another Mother-In-Law I know other then the cooking part.. Ohh.. I better be nice! Lol

  10. Nami | Just One Cookbook

    Ok I’m so interested in Macedonian breakfast spread. I hope you would show us how you eat breakfast! I love breakfast… Your MIL story was timely, my MIL is coming next Monday. We get along okay, but I always feel nervous! xD

  11. Paula @ Vintage Kitchen

    This looks ridiculously good! I understand your serving size Kate. And many times we get really well with our mil until we don´t agree about their `little´ boy. This recipe is amazing.

  12. Denise Browning@From Brazil To You

    Kate: These nutella rollups look beyond delicious! I saw them on pinterest and could not avoid repinning it!!!

  13. kirsten@FarmFreshFeasts

    Man, Kate, these look amazing.

    My mantra, when the going gets rough, is “she raised a wonderful son . . . she raised a wonderful son” but I don’t think I’d need to be muttering that under my breath while eating these.

    Thanks!

  14. Terra

    I adore my mother-in-law, she is truly wonderful! Nice job rockin’ the daughter-in-law of the year award, yay!!! Seriously this recipe looks beyond yummy! I would have eaten the whole plate too:-) Hugs, Terra

  15. Laura Dembowski (@piesandplots)

    Those are so yummy looking! Such a creative spin on French toast. I bet these go down was faster than regular French toast too. All of the sudden you’d realize you ate like six slices of bread.

  16. Jasmina

    I am so doing this!!!!! I’ve never seen this before and as you know I’m from Macedonia. They have come a long way 😉 lol

    1. Katerina Petrovska

      hehehe 🙂 The best part was that she used Erokrem … Lele…I wanted to attack the entire batch!

  17. Ilke

    Ok, I am going to be the best Auntie ever when I have the family over for brunch on Easter weekend! I had been trying to come up with something jazzy that kids would adore since the rest of the menu is more adult-oriented.

    Fun fun .. Lovely pictures…

  18. Carol | a cup of mascarpone

    Just saw these on instagram, Kate, and came right over to read about them! They’re amazing! I just happen to have a full jar of Nutella waiting to be opened up!

  19. Stacy | Wicked Good Kitchen

    OH…MA…GAH! Kate, what are you doing to me? It’s spring and I’m trying (trying!) to be good and all paleo…you’re gonna make me go off the rails on a crazy train of carbs, LOL! For a treat, I must make these for The Big Lug. He’ll think he’s died and gone to heaven! We just LUUURRVE Nutella! xo

  20. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    My mother-in-law and I have a very good, though cordial relationship, but I don’t see myself ever calling her mom. These rollups are a fantastic idea and I know the family would adore them. You may have just given me breakfast for this weekend. 🙂

  21. Dijana

    My mom-inlaw is a good cook too-but she’s funny-when I ask her for a particular recipe and what it entails she usually says “just eyeball it I don’t measure!” Gee,that helps!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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