Messy in the Middle: French Toast Roll-Ups
anakitchendiary
·
03 August 2026
Total time:
20 minutes
Serves:
2
Crispy and golden on the outside. Warm, soft and outrageously gooey in the middle. These sugar-dusted French toast roll-ups are stuffed with rich, silky Messyface and made for eating with your fingers. Plates optional. Restraint unlikely.
Ingredients
Method
- Cut the crusts from the bread, then flatten each slice with a rolling pin. Properly flat, they’re about to get rolled.
- Spread Messyface generously across each slice, leaving a small gap around the edges to contain the glorious mess.
- Roll each slice tightly into a neat little cylinder, with the seam tucked underneath.
- Whisk the egg and milk together in a shallow bowl until combined.
- Briefly roll each cylinder through the egg mixture, coating every side without letting the bread become soggy.
- Melt the butter in a frying pan over a medium heat. Add the roll-ups seam-side down and cook for 2–3 minutes on each side, turning until golden and crisp all over.
- Leave them to cool for 2 minutes, mainly to avoid burning your mouth on molten Messyface.
- Roll each one in the sugar until beautifully coated.
- Eat warm. Get sticky. Repeat.
Watch it come together
