Apple French bread toast roll ups are very easy to make and impressively delicious. They are rolls made with the traditional white bread, filled with a little cream cheese and caramelized apple, covered with an egg mixture, like the classic french toast, cooked in the pan and finally covered with a mixture of white sugar and ground cinnamon, yum!
They can be eaten for breakfast, as a dessert or as a mid-afternoon snack. The cream cheese as part of the filling balances out the sweetness of the caramelized apple, and adds a touch of creaminess that you will love.
For this recipe you can use any type of apple you prefer as long as it is firm enough, but we do recommend using green apples, the ones called Granny Smith, because they are more acidic than the rest. This acidity goes very well with the sugar in which the apples are cooked and with the flavor of the cream cheese the recipe calls for in the filling.
As for the type of bread to use, it is best to use white sliced bread, the kind you can always find in the supermarket. This is because the crumb of this type of bread is very elastic, which makes it perfect for rolling with the cream cheese and apple filling, and makes the roll itself firm and prevents it from falling apart. It is best to remove the edges or crust to use it. What we do to avoid wasting this is to dip these small pieces of bread in the same egg mixture and cook them in the same way, covering them with the same sugar and cinnamon mixture, and they turn out great.
If you like this recipe, you have to check out our recipe for classic french toast, the way we like it.
- 12 slices white bread, without the edges
- 1/2 C (3.95 oz) (112 gr) cream cheese at room temperature
- 2 eggs, big
- 3 tbsp (1.52 fl oz) (45 ml) milk
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/3 C (2.32 oz) (66 gr) granulated white sugar
- 2 tsp ground cinnamon
- Unsalted butter needed amount
- 2 tbsp (1.05 oz) (30 gr) unsalted butter
- 4 apples (red or green) peeled and cut into small dices
- 1/3 C (2.32 oz) (66 gr) brown sugar
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 2 tbsp (0.56 oz) (16 gr) cornstarch
- 2 tbsp (1 fl oz) (30 ml) water
Place a large skillet or pan over medium heat on the stove and add the butter with the sugar and sliced apples. Cook stirring with a wooden spoon for 4-6 minutes until the apples are soft.
In a small bowl, mix the cornstarch with the water with a fork and add to the pan, stirring constantly. Add the ground cinnamon, nutmeg and cook for 4-5 minutes more until the apples are very soft and the liquid has thickened a little. Remove the pan from the heat and let the filling cool completely.
In a medium bowl add the eggs with the milk, the vanilla extract and mix very well with a fork until a homogeneous mixture is formed. Separately, in a flat dish combine the sugar with the cinnamon.
On a clean surface or cutting board, roll out or flatten with a rolling pin each slice of bread. Carefully with a dull knife, spread a little cream cheese on each slice.
Place 2 tsp of the apple filling (already cold) on each slice of bread and then roll them up one by one, making sure they are tightly packed so that the filling does not leak out.
Place a large frying pan over medium heat with a little butter. Separately, take two rolls, dip them in the egg mixture and then directly into the skillet (once it is hot). Cook the rolls for 2-3 minutes on each side until lightly browned.
Once ready, dip them in the cinnamon-sugar mixture until well coated.
Add a little more butter to the pan and cook the rest of the rolls, two at a time until they are all ready. They can be served with ice cream, dulce de leche or chocolate sauce.