This is the french toast roll up that just had to happen. French toast makes me smile. Bacon makes me beam. There had to be a baby.
A couple of weeks ago I posted Ham & Cheese French Toastie Roll Ups. French toast you can eat with your hands and tastes like ham and cheese toasties.
After those roll ups turned out so well, I simply had to come up with a bacon version. Because…..you know…..bacon. The smell of sizzling bacon in the morning is the best thing in the world, especially if you had too much wine last night. The person that figures out how to bottle it up will become a billionaire. Or maybe not. Because I just realised how disappointing it would be to wake up to the smell of frying bacon only to find there’s no bacon to be consumed.
“These are super easy to make, as long as you use fresh supermarket sandwich bread. Fancy artisan bread is no good for this recipe!”
These Bacon French Toast Roll Ups are da bomb! Crispy bacon encased by bread that’s been dipped in a french toast egg mixture, then pan fried until gloriously golden brown. If you have self restraint issues like me, it will take you 2 bites and 5 seconds to inhale each roll up.
“If you really want to go all out, dunk them in Nachos Cheese Dip. There are simply no words to describe how insanely, eye-rollingly good that is.”
These are super easy to make. I know it might look tedious, but it’s not at all. I don’t do tedious. The only tip is to use fresh sandwich bread. Just plain sandwich bread you get from the supermarket. None of that fancy artisan bread, like sourdough and ciabattas. Those are no good for these roll ups.
The reason you need to use fresh sandwich bread is because stale bread won’t stay rolled up. In fact, it sort of crumbles when you roll it up because it’s too dry. I make these with bread that’s a day old at most. If the bread is 2 to 3 days old, you need extra egg mixture to re-moisten the bread. I’ve provided directions in the notes to the recipe.
These are crazy good as they are, but if you really want to catapult them into another universe, then serve them with Nacho Cheese Dip. So. Insanely. Good. I am lost for words.
OK, I need to sign off right now because otherwise I will keep rattling on and you need the recipe. You need it. You really do.
Enjoy! – Nagi
- 6 slices fresh soft sandwich bread (I used white, but you could use wholemeal, wholegrain etc) (note 1)
- 6 slices of streaky bacon, rind removed (note 3)
- 1 tbsp butter
- 1 egg (large) (note 4)
- 2 tbsp milk (full cream or low fat)
- Pinch of salt
- Cut crusts off the bread.
- Use a rolling pin and roll back and forth 3 or 4 times on each piece of bread to flatten it out. Because it is fresh bread, it should become a bit sticky.
- Combine egg, milk and salt in a dish or bowl that is large enough for a roll up to lie flat in (so you can roll it in the egg mixture). Whisk with a fork to combine.
- Heat large pan over high heat (no oil required because the bacon is so fatty).
- Place bacon in the pan and sear each side until browned but not until it is crispy. If it is too crispy, it will just crumble when rolled up.
- Place one piece of bacon in the middle of each piece of bread.
- Roll up the bread, ending with the seam side down. Press down lightly to help it stay in place.
- Wipe pan clean, place butter in pan and return pan to heat.
- Roll a roll up in the egg mixture, then shake off excess. Enclose your fist around it (lightly) and twist the roll up a few times back and forth. This rubs the egg mixture into the roll up and helps ensure the seam remains sealed. Repeat with remaining roll ups.
- Place roll ups in the pan. Cook, rotating, for around 3 to 4 minutes until all sides are golden brown.
- Remove and serve immediately, with warmed Nachos Cheese Dip (if using).
This recipe is not suitable for artisan breads like sourdough, or hard Italian breads like ciabatta. It only works with soft sandwich bread.
2. I have made these with slightly stale bread before. As noted above, it is harder because they don't stay rolled up as well, they unravel. To get around this, I doubled the egg mixture. Before rolling up the bread, I very quickly dipped each slice of bread in the egg mixture, then rolled it up. Then after rolling it up, I dipped it in the egg mixture again, as per the recipe. The reason for the double egg dip is that it adds moisture back into the bread and makes it pliable enough to stay rolled up as well as to seal the seam.
3. This recipe requires streaky bacon because the shape of it is suitable for rolling up. Streaky bacon is the bacon which has strips of fat running through it. Middle bacon is the most common in Australia, though you can buy streaky bacon at the supermarket deli nowadays. Middle bacon consists of the loin at one end (which is also sold separately as Shortcut bacon) as well as the streaky fatty part. In America, I understand that streaky bacon is the most common.
4. The surface area of these roll ups required to be coated with egg mixture is considerably less than traditional french toast. So 1 egg should be enough for 6 roll ups. However, I buy large eggs. If you have small eggs, I recommend doubling the egg mixture.
Nutrition excludes Nachos Cheese Dip.