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Home Collections 15 Minute Meals

Bacon French Toast Roll Ups

By:Nagi
Published:7 Nov '14Updated:21 Feb '19
46 Comments
Recipe v

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.

Bacon French Toast Roll Ups - crispy bacon rolled up in bread, dipped in egg mixture and pan fried golden brown. These need to be made with fresh, plain sandwich bread, not fancy artisan bread. #breakfast #brunch #french_toast #bacon #roll_up

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.

BACON French Toast Roll Ups | I wish I had never discovered this!!! It's ridiculously addictive!!!

Bacon French Toast Roll Ups - crispy bacon rolled up in bread, dipped in egg mixture and pan fried golden brown. These need to be made with fresh, plain sandwich bread, not fancy artisan bread. #breakfast #brunch #french_toast #bacon #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


Cute spins on French Toast

  • Cinnamon French Toast Sticks

  • Strawberry Nutella French Toast Roll Ups

  • Cinnamon French Toast bites

  • Monte Cristo (Ham Cheese French Toast Sandwich)

  • And also – Classic French Toast!

Bacon French Toast Roll Ups - Easy to make, on the table in 15 minutes. These need to be made with fresh, plain sandwich bread, not fancy artisan bread. #breakfast #brunch #french_toast #bacon

Bacon French Toast Roll Ups - crispy bacon rolled up in bread, dipped in egg mixture and pan fried golden brown. These need to be made with fresh, plain sandwich bread, not fancy artisan bread. #breakfast #brunch #french_toast #bacon #roll_up

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Bacon French Toast Roll Ups - crispy bacon rolled up in bread, dipped in egg mixture and pan fried golden brown. These need to be made with fresh, plain sandwich bread, not fancy artisan bread. #breakfast #brunch #french_toast #bacon #roll_up

Bacon French Toast Roll Ups

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Breakfast, Brunch
4.91 from 11 votes
Servings2
Tap or hover to scale
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Crispy bacon rolled up in french toast that you can eat with your hands. Take it to an insane level by adding Nachos Cheese Dipping Sauce to dunk the roll ups in.

Ingredients

  • 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

To Serve (optional)

  • Nachos Cheese Dip

Instructions

  • 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).

Recipe Notes:

1. You must use fresh bread for this recipe, not stale bread (which I normally preach for french toast recipes). The reason is that fresh bread compresses better when you flatten it with a rolling pin (stale bread springs back) and also sticks to itself a bit when you roll it up, helping to seal the seam. If you use even slightly stale bread, it is more effort to keep these rolled up (see next note). This recipe doesn't work at all with stale bread because it isn't pliable enough to roll up (the bread just flakes and falls apart).
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.
5. Nutrition excludes Nachos Cheese Dip.
Bacon French Toast Roll Ups Nutrition

Nutrition Information:

Serving: 141gCalories: 446cal (22%)Carbohydrates: 29.5g (10%)Protein: 22.1g (44%)Fat: 27g (42%)Saturated Fat: 10g (63%)Cholesterol: 142mg (47%)Sodium: 1380mg (60%)Potassium: 266mg (8%)Fiber: 1g (4%)Sugar: 4.9g (5%)Vitamin A: 300IU (6%)Calcium: 240mg (24%)Iron: 0.9mg (5%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

 

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46 Comments

  1. Sharon Porter says

    December 21, 2021 at 2:27 am

    5 stars
    Another of your delicious recipes I try to do a new one each week!

    Reply
    • Nagi says

      December 21, 2021 at 4:09 pm

      Thanks Sharon! I am so glad you enjoyed it! N x

      Reply
  2. Charlie says

    February 11, 2021 at 3:10 am

    5 stars
    These are so delicious and surprisingly filling!

    Reply
  3. Desiree says

    August 27, 2019 at 5:18 pm

    Hi Nagi. Thanks for the inspiration. These were a hit. My son smothered his in maple syrup!!

    Reply
    • Nagi says

      August 27, 2019 at 6:03 pm

      I’m so glad they were a hit Desiree!

      Reply
  4. Kerry says

    January 8, 2019 at 8:48 am

    5 stars
    Made this for breakfast this morning. So good!

    Reply
    • Nagi says

      January 9, 2019 at 9:56 am

      What a great start to the day! I’m so happy you loved it – N x

      Reply
  5. Barbara Karr says

    November 19, 2018 at 8:28 pm

    5 stars
    Nagi, your blog is the only one I read from start to finish. Streaky bacon, sourdough cob, just a few of the terms you use that I find endearing. Us Yanks love Aussies!!! I have never met an Aussie that wasn’t warm and friendly. I was looking for chicken recipes and found this one. Give Dozer a big hug from me. This is Thanksgiving week here and I am trying your Lemon Turkey this year so I will be thinking of you. Thanks for ALL your great recipes. Barb

    Reply
    • Nagi says

      November 20, 2018 at 7:11 am

      I love that you were looking for chicken recipes and found this one! 😂 Happy Thanksgiving Barbara! N x

      Reply
  6. Granni now says

    June 30, 2016 at 6:31 am

    5 stars
    Just a quik comment they sound wonderful and my grandma fed us pancakes with bacon and strawberry jam and they were fantastic !!!! So these dipped in jam may be great !

    Reply
    • Nagi says

      July 1, 2016 at 9:05 am

      Woah! Bacon and jam is not something I’ve tried before!!! Love that these remind you of your grandma 🙂 N x

      Reply
  7. maryanne says

    September 6, 2015 at 2:45 am

    4 stars
    These were very good! I will be doing again, but possibly not getting so anxious about rolling the bread TOTALLY flat. Thanks for sharing a good idea.

    Reply
    • Nagi | RecipeTin says

      September 6, 2015 at 3:44 pm

      I’m glad you enjoyed it! 🙂 The reason I roll it flat is because I find it stays rolled up better. If you bread is more pliable than mine then you can definitely cut back on the flattening – lucky you! 🙂

      Reply
  8. Brian says

    August 26, 2015 at 10:38 pm

    Just luv the positive responses from the feedbacks.we will appreciate the recipese.thanks so mutch.

    Reply
    • Nagi | RecipeTin says

      August 27, 2015 at 6:44 am

      No worries! I do hope you give this a go – it’s SO GOOD! 🙂

      Reply
  9. John says

    August 7, 2015 at 7:41 am

    Looks like I know what’s for supper tonight. Breakfast for supper is always a winner in my family.

    Reply
    • Nagi | RecipeTin says

      August 7, 2015 at 12:15 pm

      ME TOO! 😉

      Reply
  10. Kris Mehrer says

    July 12, 2015 at 7:25 am

    Thanks for the idea. I subed for honey maple sausage then dipped with maple syrup. My fam enjoyed it.

    Reply
  11. Lesli says

    July 8, 2015 at 1:01 am

    Quick question: how do you know if the bread on the shelf in the grocery store is “fresh”–I’m in the U.S. and I imagine that bread sits on the shelf for a few days (assuming it’s replenished once a week). So is that bread fine to use? Or is there some other thing I should look for to ensure it’s freshness?

    Thanks–can’t wait to make these!

    Reply
    • Nagi | RecipeTin says

      July 8, 2015 at 9:52 am

      Hi Lesli! I would expect that grocery stores in the US would not legally be allowed to sell bread that has gone stale. Certainly that is the case here in Australia! To be honest, supermarket white sandwich bread stays nice and fresh for a few days because they make it specifically for that reason. Pretty sure you’ll be fine if you use bread from any supermarket. 🙂

      Reply
  12. Dave G says

    January 15, 2015 at 3:01 am

    5 stars
    Just found this after seeing your recipe for the cheese and ham roll ups. Will have to try these too. Also gives me an idea to try making a bacon, cheese and tomato version!

    Reply
    • Nagi | RecipeTin says

      January 15, 2015 at 6:43 am

      Ooh, tomato would be a great addition! Get a bit of veg in there 😉

      Reply
  13. Sarah @ Savoring Spoon says

    November 9, 2014 at 4:17 pm

    AH! these look so good, I can’t wait to try them!

    Reply
    • Nagi | RecipeTin says

      November 10, 2014 at 7:16 am

      Thanks Sarah!! Hope you do!

      Reply
  14. Maggie | Omnivore's Cookbook says

    November 9, 2014 at 3:30 am

    5 stars
    After I read the recipe, I found this is even more delicious than I thought! Great idea to soak the bread in egg and pan fry it. Yum! I know what’s for breakfast tomorrow now 🙂

    Reply
    • Nagi | RecipeTin says

      November 9, 2014 at 5:40 am

      It’s definitely a great way to start the day!! Would love to know what you think if you do try it!!

      Reply
  15. Kathleen | hapanom says

    November 8, 2014 at 11:38 pm

    What a fabulous idea! You’ve taken the best parts of breakfast, and literally rolled it into one! This is perfect for lazy weekend breakfast or even a fast weekday bite! Oh man, I’m getting really hungry! Feed me, Nagi!

    Reply
    • Nagi | RecipeTin says

      November 9, 2014 at 5:39 am

      Thanks Kathleen!! Love to feed you – come over to Sydney!!

      Reply
  16. Lynne says

    November 8, 2014 at 11:02 am

    Hi Nagi,

    You’ve given me another recipe to use for Thanksgiving weekend, but…..of course Robert and I will just need to try it first to see if it’s good enough for our family….

    Reply
    • Nagi | RecipeTin says

      November 9, 2014 at 5:38 am

      You make me laugh Lynne!! Yes, of course you and Robert must try it first….a few times perhaps, just to be extra sure!!

      Reply
  17. Marissa | Pinch and Swirl says

    November 8, 2014 at 3:41 am

    5 stars
    What a fun idea! These would also be awesome dipped in warm maple syrup!

    Reply
    • Nagi | RecipeTin says

      November 8, 2014 at 5:18 am

      So true Marissa!! Maple syrup and bacon is a match made in heaven in my books!!

      Reply
  18. Janette@culinaryginger says

    November 8, 2014 at 2:37 am

    5 stars
    Wow, what a unique breakfast dish, I love it. I might even drizzle some good maple syrup on there for that sweet salty bite.

    Reply
    • Nagi | RecipeTin says

      November 8, 2014 at 5:19 am

      Couldn’t agree more Janette!! Bacon + maple syrup is a winning combination!!

      Reply
  19. Michelle @ A Dish of Daily Life says

    November 7, 2014 at 3:38 pm

    Nagi, this is seriously brilliant! I can’t wait to make this!! Sharing it on my Facebook page first thing tomorrow morning!

    Reply
    • Nagi | RecipeTin says

      November 8, 2014 at 5:19 am

      Thanks Michelle! That’s so kind of you!!

      Reply
  20. Mira says

    November 7, 2014 at 8:21 am

    5 stars
    These look extremely delicious, I guess you can never go wrong with bacon! My grandma used to make us similar ones, but she filled them with jam. Will try making them soon! Pinned!

    Reply
    • Nagi | RecipeTin says

      November 8, 2014 at 5:20 am

      Jam and bacon?! Never heard of that combination!! Your grandma sounds like she was ahead of the curve!!

      Reply
      • Mira says

        November 8, 2014 at 5:54 am

        Hey, just jam, I was not clear enough! No bacon 🙂 We did not eat a lot of bacon back then 🙂

        Reply
        • Nagi | RecipeTin says

          November 9, 2014 at 5:38 am

          Oh my gosh!! LOL!! Too funny, I can’t believe I honestly thought your grandma fed you bacon and jam!!

          Reply
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