Blackberry French Toast Roll-Ups with Maple Syrup

Fruit-filled French toast rolls with maple syrup for dipping.


  • 1 Loaf Canyon Bakehouse Heritage Honey White Bread, crusts trimmed
  • 2 Eggs
  • ½ C. Milk
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • Fresh Blackberries
  • 2 Tbsp. Butter, for the skillet


  1. Prepare a baking sheet with parchment paper.
  2. Working one at a time on a clean work surface, flatten the crustless bread slices with a rolling pin.
  3. Roll 3-4 blackberries inside each slice and place them seam-side down on the prepared baking sheet.
  4. In a small, shallow dish, whisk together the eggs, milk, cinnamon and nutmeg.
  5. Heat a skillet over medium heat.
  6. Dip the rolls into the egg mixture and place them seam-side down on the hot skillet. Once the seams have sealed, turn the rolls to brown all sides.
  7. Serve with warm maple syrup for dipping.