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.
I love to bake and try out new recipes, especially with cookbooks I haven’t opened in a while. If you want to impress your company with a beautiful breakfast bread, try this recipe for Blueberry-Cornmeal Muffins with Thyme Glaze from Bake from Scratch. I own their Bake from Scratch cookbook and it’s full of artisan recipes for the homebaker featuring cakes, pies, breads, cookies and pastries. But you can also access tons of great recipes from their site Baked from Scratch and sign up for their Preheat enewsletter.
- 1⅔ cups (209 grams) all-purpose flour
- 1 cup (150 grams) yellow cornmeal
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, softened
- 1⅓ cups (293 grams) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 1½ cups fresh blueberries
- Thyme Glaze (recipe follows)
- Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.
- Spoon batter into prepared muffin cups. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Drizzle with Thyme Glaze, and serve warm or at room temperature.
Want to add a twist to your baked goods? Try my trick – instead of baking them bare or in regular cupcake liners, use parchment lotus cups from Paper Chef sold at Target.
- 1¼ cups (150 grams) confectioners’ sugar
- Thyme Syrup (recipe follows)
- In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth (the icing will be very thick). Drizzle the tops of cooled muffins.
Thyme Syrup (try planting Thyme in your garden. It’s cold and heat tolerant and very fragrant. I have a patch of it right outside my front door, easy to pick for this recipe).
- ¼ cup (50 grams) granulated sugar
- ¼ cup water
- 4 sprigs fresh thyme
- In a small saucepan, bring sugar, ¼ cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Remove and discard thyme sprigs.
If you put a tray of these out for your guests, they will surely think you bought them and then you can take all the credit. Happy baking!