Pecan Pumpkin Pie French Toast Roll Ups

Pecan Pumpkin Pie French Toast Roll Ups are a sweet and spicy pumpkin french toast made with Hawaiian bread. Rolled up with pumpkin pie filling and pecan cream cheese makes the perfect fall breakfast or dessert. 

If you love french toast as much as I do, you need to check out my Caramelized Banana French Toast, Bacon Fried Cereal Coated Pumpkin French Toast, and Gingerbread French Toast Bake.

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Just as we got a taste of cool fall temps, and I got into the fall baking mood and stocked up the pantry with cans of pumpkin and pumpkin pie mix………our temps turned back to summer-like.  But that didn’t stop me!  Maybe it was the shopping I did and Hobby Lobby the other day…..I went in for one of those faux pumpkins (so excited to share what I did with it-coming soon!) and I came out with a cart full of Christmas!   I couldn’t believe all the holiday merchandise out in the stores already, and of course, I couldn’t pass up some fun new stuff for our family room bookcases!

But first things first…..fall and pumpkin season!!  If you are in need of a pumpkin fix in your life, make these Pecan Pumpkin Pie French Toast Roll Ups.  You won’t be sorry, I promise.  You can serve them for breakfast, or a dessert.

I’m going to show you how easy they are to make! (full printable recipe at the end of the post)  

LET’S MAKE PECAN PUMPKIN PIE FRENCH TOAST ROLL UPS

(full printable recipe at the end of this post)

Just take your bread (for this recipe I used King’s Hawaiian Bread) and cut the crust off.  Then use a rolling pin to flatten each piece of bread out.  TIP:  If you don’t have a rolling pin, use a jar or glass.

Next spread a thin layer of Philadelphia Honey Pecan Cream Cheese Spread on each piece of bread and then towards one end of the bread, spoon a small line of pumpkin pie filling (not solid pumpkin) or you could use pumpkin butter.  Starting at the end with the pumpkin, roll the bread tightly and set aside until the butter is hot and the egg mixture is ready.

 

In a shallow bowl, mix sugar with cinnamon and set aside.  Using another shallow bowl, beat a few eggs with milk and pumpkin pie spice.

Now, you might want to set up an assembly line near your stove.

Heat a little butter in a skillet and dunk the rolls, just like you would french toast.

 

Brown the roll-ups in the skillet, rolling/turning occasionally to brown all sides.  When they are golden brown, remove them from the skillet and roll in the cinnamon and sugar.

Serve and enjoy warm.

Pecan Pumpkin Pie French Toast Roll Ups are best eaten right away, but I did place a few I had leftover for Allison in a sealed container in the refrigerator and they were delicious cold as well.  I’m not sure they would reheat very well, but if you wanted to try it, I would probably put them in a hot oven until they are warm.

Another option would be to flatten your bread, add you filling (the possibilities are endless), roll then place on a pan and put in the freezer until they start to freeze, then place them in a bag in the freezer until ready to use.  Simply thaw then, dip in egg mixture, cook and coat.  That will save you a little time, but honestly, making the rolls wasn’t all that time-consuming.

 

 

More Pumpkin Recipes you might enjoy:

Homemade Pumpkin Butter Recipe

Apple Butter Pumpkin Pie Recipe

Pumpkin Cheesecake Skillet Blondie

Crunchy Coated Pumpkin French Toast 

Pumpkin Pie Milkshake with Pie Crust Straws

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