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Bacon French Toast Roll Ups

By:Nagi 41 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

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
4.89 from 9 votes
Servings2
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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: 446kcalCarbohydrates: 29.5g (10%)Protein: 22.1g (44%)Fat: 27g (42%)Saturated Fat: 10g (50%)Cholesterol: 142mg (47%)Sodium: 1380mg (58%)Potassium: 266mg (8%)Fiber: 1g (4%)Sugar: 4.9gVitamin A: 6%Calcium: 24%Iron: 5%
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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41 Comments

  2. Barbara Karr says


    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

  3. Granni now says


    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

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

      Reply

  4. maryanne says


    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

      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

  7. Kris Mehrer says

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

    Reply

  8. Lesli says

    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

      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

  9. Dave G says


    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

  12. Kathleen | hapanom says

    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

  13. Lynne says

    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

      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. Mira says


    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
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