Breakfast Stuffed French Toast Pinwheels

Name: Breakfast Stuffed French Toast Pinwheels
Prep time: 20 min
Cook time: 15 min
Yield: 6

breakfast french-toast pinwheels brunch make-ahead crowd-pleaser sweet morning-meal

Breakfast

Delightful breakfast pinwheels featuring soft bread rolled with a sweet cream cheese filling, dipped in cinnamon egg batter, and cooked until golden. These fun, portable treats are perfect for brunch gatherings or special weekend breakfasts.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

12 slices12 slices soft white sandwich bread, crusts removed
225g8 oz cream cheese, softened
60ml1/4 cup strawberry jam or preserves
4 large4 large eggs
120ml1/2 cup whole milk
10ml2 tsp vanilla extract
30g2 tbsp granulated sugar
7.5ml1 1/2 tsp ground cinnamon
1ml1/4 tsp ground nutmeg
60g4 tbsp unsalted butter for cooking
30g1/4 cup powdered sugar for dusting
to serveto serve pure maple syrup
200g1 1/2 cups mixed fresh berries (optional)

Instructions

Using a rolling pin, flatten each slice of 12 slices12 slices soft white sandwich bread until very thin, about 3mm (1/8 inch) thick. This helps the bread roll without cracking.
In a medium bowl, beat 225g8 oz cream cheese with 30g2 tbsp granulated sugar and 5ml (1 tsp) of 10ml2 tsp vanilla extract until smooth and fluffy. Spread a thin layer of cream cheese mixture on each bread slice, leaving a 1cm (1/2 inch) border on one edge.
Add a thin line of 60ml1/4 cup strawberry jam or preserves along the edge closest to you. Starting from this edge, tightly roll each bread slice into a cylinder. Press the seam gently to seal. Cut each roll into 3 pinwheels, about 2.5cm (1 inch) thick.
In a shallow dish, whisk together 4 large4 large eggs, 120ml1/2 cup whole milk, remaining 5ml (1 tsp) 10ml2 tsp vanilla extract, 7.5ml1 1/2 tsp ground cinnamon, and 1ml1/4 tsp ground nutmeg until well combined.
Heat 15g (1 tbsp) of 60g4 tbsp unsalted butter for cooking in a large non-stick skillet over medium heat. Working in batches, quickly dip each pinwheel in the egg mixture, coating all sides, and place in the hot skillet.
Cook pinwheels for 2-3 minutes on each side until golden brown and crispy. Stand them on their sides briefly to cook the edges. Add more 60g4 tbsp unsalted butter for cooking between batches as needed.
Transfer cooked pinwheels to a serving platter. Dust with 30g1/4 cup powdered sugar for dusting and serve immediately with to serveto serve pure maple syrup and 200g1 1/2 cups mixed fresh berries (optional) if desired.

Ingredients

id: white_bread metric: 12 slices imperial: 12 slices name: soft white sandwich bread, crusts removed
id: cream_cheese metric: 225g imperial: 8 oz name: cream cheese, softened
id: strawberry_jam metric: 60ml imperial: 1/4 cup name: strawberry jam or preserves
id: eggs metric: 4 large imperial: 4 large name: eggs
id: milk metric: 120ml imperial: 1/2 cup name: whole milk
id: vanilla metric: 10ml imperial: 2 tsp name: vanilla extract
id: sugar metric: 30g imperial: 2 tbsp name: granulated sugar
id: cinnamon metric: 7.5ml imperial: 1 1/2 tsp name: ground cinnamon
id: nutmeg metric: 1ml imperial: 1/4 tsp name: ground nutmeg
id: butter metric: 60g imperial: 4 tbsp name: unsalted butter for cooking
id: powdered_sugar metric: 30g imperial: 1/4 cup name: powdered sugar for dusting
id: maple_syrup metric: to serve imperial: to serve name: pure maple syrup
id: fresh_berries metric: 200g imperial: 1 1/2 cups name: mixed fresh berries (optional)

Instructions

Using a rolling pin, flatten each slice of {white_bread} until very thin, about 3mm (1/8 inch) thick. This helps the bread roll without cracking.
In a medium bowl, beat {cream_cheese} with {sugar} and 5ml (1 tsp) of {vanilla} until smooth and fluffy. Spread a thin layer of cream cheese mixture on each bread slice, leaving a 1cm (1/2 inch) border on one edge.
Add a thin line of {strawberry_jam} along the edge closest to you. Starting from this edge, tightly roll each bread slice into a cylinder. Press the seam gently to seal. Cut each roll into 3 pinwheels, about 2.5cm (1 inch) thick.
In a shallow dish, whisk together {eggs}, {milk}, remaining 5ml (1 tsp) {vanilla}, {cinnamon}, and {nutmeg} until well combined.
Heat 15g (1 tbsp) of {butter} in a large non-stick skillet over medium heat. Working in batches, quickly dip each pinwheel in the egg mixture, coating all sides, and place in the hot skillet.
Cook pinwheels for 2-3 minutes on each side until golden brown and crispy. Stand them on their sides briefly to cook the edges. Add more {butter} between batches as needed.
Transfer cooked pinwheels to a serving platter. Dust with {powdered_sugar} and serve immediately with {maple_syrup} and {fresh_berries} if desired.

Tips

Bread Selection: Use day-old bread for best results as it's easier to flatten and absorbs the egg mixture without becoming soggy. Brioche or challah make luxurious alternatives.

Filling Variations: Try Nutella and sliced bananas, peanut butter and jelly, or cinnamon sugar with diced apples. For savory options, use herb cream cheese with ham or smoked salmon.

Make-Ahead: Prepare rolls the night before, wrap tightly in plastic wrap, and refrigerate. In the morning, slice and cook directly from cold - they'll hold their shape better.

Cooking Tips: Don't oversoak in egg mixture or they'll fall apart. A quick dip is sufficient. Keep heat at medium to ensure the inside cooks through without burning the outside.

Serving Ideas: Create a pinwheel bar with various toppings: whipped cream, fruit compotes, chocolate sauce, or caramel. These are perfect for birthday breakfasts or holiday brunches.

Storage: Best enjoyed fresh, but leftover cooked pinwheels can be refrigerated for up to 2 days. Reheat in a toaster oven at 180°C (350°F) for 5 minutes to restore crispiness.

Crowd Serving: Double or triple the recipe easily. Arrange on a platter in a spiral pattern for an impressive presentation. Each person typically enjoys 4-6 pinwheels.