I follow Dixie Crystals Sugar on Instagram and they shared a recipe created by The Novice Chef for Pumkpin French Toast Roll Ups. I had a loaf of white texas toast (which I never purchase but it was left over from a BBQ), and I had a can of pumpkin. All the other ingredients are in my pantry. My Saturday was set for these.
This is a recipe you can definitely get your children or grandchildren to help with — rolling the bread with a rolling pin, and dipping them in the egg mixture. The filling was just enough for 12 roll ups.
These turned out perfect. Not too sweet, you can definitely taste the pumpkin. We didn’t serve them with syrup as the recipe suggests. I think they are sweet enough on their own without syrup, but Miss Bee suggested a dollop of whipped cream would be nice.
Here’s the recipe and you can also find a video here on the Dixie Crystal Sugar website.
- 2/3 cup canned plain pumpkin
- 2/3 cup Dixie Crystals Extra Fine Granulated Sugar, divided
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 12 slices white sandwich bread
- 2 eggs
- 4 tablespoons milk
- Butter, for coating skillet
- In a small bowl, whisk together pumpkin, 1/3 cup granulated sugar and pumpkin pie spice. Set aside.1
- In another dish, mix remaining 1/3 sugar and cinnamon, set aside.2
- Cut crusts from slices of white bread, and flatten bread with rolling pin.3
- Spread pumpkin pie filling on one side of each slice of bread. Tightly roll up the slice of bread. Continue for remaining slices.4
- In a shallow dish, beat eggs, and milk with whisk.5
- In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet.6
- Cook in batches of 4 or 5, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.
These are #Saturdaymorningapproved.