Overnight Stuffed French Toast Rolls

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Guess what? I’ve got the perfect breakfast treat that’s a huge hit with my kids and a personal favorite of mine – Overnight Stuffed French Toast Rolls. After the rave reviews for my Nutella French Toast Rolls and French Toast Raspberry Roll-Ups, it’s clear we all love a sweet start to our day.

This recipe is a game-changer for BUSY mornings. It lets me do all the prep the NIGHT BEFORE, so we wake up to something incredibly delicious with ZERO morning stress.

Prepping the night before means I get to enjoy a few extra minutes of SLEEP, and still serve a breakfast that has my kids smiling from ear to ear. It’s the little wins that make our mornings so special.

What You Will Need:

Alright, here’s what you will need for this delicious breakfast:

• Bread: I pick up a loaf of the softest white bread I can find. Seriously, the softer, the better. It rolls up nicely and soaks up all that eggy goodness. No specific brand necessary here, just make sure it’s super soft!
• Cream Cheese: Here’s where I don’t compromise. I use Philadelphia Cream Cheese because it’s just so creamy and rich. It makes a difference, trust me. You can get it from Amazon.
• Jam: For this, you can go with whatever you have in the fridge, but 365 Organic Strawberry Fruit Spread is my FAVORITE. It’s got that perfect balance of sweet and tart. You can GET it from Amazon.
• Eggs: Eggs are a must for that yummy, soft outside we love on French toast.
• Milk: I usually use whatever I have on hand, which is typically whole milk for that extra bit of richness.
• Vanilla Extract: A little splash of McCormick Vanilla Extract adds such a lovely warmth.
• Cinnamon & Sugar: I mix my own, but honestly, any pre-mixed cinnamon sugar will do the trick.

And there you have it, a simple list of what I use to whip up these incredibly tasty Overnight Stuffed French Toast Rolls.

How to Make Overnight Stuffed French Toast Rolls:

First off, I take my loaf of soft white bread and cut off the crusts. Then, I grab my FAVORITE rolling pin (you absolutely got to check this ADJUSTABLE rolling pin) and flatten each slice. It’s important to get them nice and thin so they roll up easily without breaking. My kids sometimes help with this part, and they absolutely love it.

Next up, I spread a generous layer of Philadelphia Cream Cheese over each slice. I’ve tried different brands, but Philadelphia just makes it taste so much better. Then, I add a spoonful of jam on top. Today, I’m using strawberry because that’s what I have in the fridge, but honestly, any jam works. I roll each slice up tightly, like I’m making a little bread-jam-cream cheese burrito.

Once all my bread slices are rolled up and ready, I whisk together some eggs, milk, and a splash of vanilla extract in a shallow dish. I dip each roll in the egg mixture, making sure it’s nicely coated but not too soggy.

Here’s the part where we need a bit of patience. I arrange all the dipped rolls in a baking dish, cover it, and pop it into the fridge overnight. It’s a bit of a wait, yes, but it means I’m not rushing in the morning, and I get to look forward to a fantastic breakfast.

The next morning, it’s showtime. I heat up my skillet and melt some butter over medium heat. Then, I cook each roll until it’s golden brown and crispy. The smell that fills the kitchen is just heavenly.

After they’re all cooked, I roll them in a mix of cinnamon and sugar.

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