Crispy Raspberry Cheesecake French Toast Roll-Ups Recipe for Easy Brunch

Let me tell you, the scent of sweet raspberries and golden, buttery bread sizzling away on my griddle is the kind of thing that’ll stop you in your tracks. You know those mornings when you just want something a little extra special? Well, the first time I made these Crispy Raspberry Cheesecake French Toast Roll-Ups, my kitchen was transformed into a brunch paradise (and honestly, I haven’t looked back since). The moment the cream cheese filling oozed out just a smidge as I rolled them up, I knew I’d uncovered a recipe that was pure, nostalgic comfort—like something you’d find in a cozy diner, but way better.

I was instantly hooked after my first bite—never mind the dusting of powdered sugar that ended up on my nose. This is the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make breakfast treats with whatever jam and fruit she had on hand. These roll-ups are my love letter to those childhood mornings, but with an extra crispy twist and that cheesecake goodness tucked inside. (If only I’d stumbled upon this combo for our family bake sale—would’ve been sold out in minutes!)

My family couldn’t stop sneaking them off the cooling rack—one after another, gone before I could blink. Let’s face it, there’s nothing like a recipe that makes everyone gather around the kitchen, grinning and fighting over the last one. Perfect for potlucks, a sweet treat for your kids after soccer, or to brighten up your Pinterest brunch board, these Crispy Raspberry Cheesecake French Toast Roll-Ups are dangerously easy and seriously addictive. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those mornings when you just need a little extra joy. It feels like a warm hug in food form—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s just say, after whipping up these Crispy Raspberry Cheesecake French Toast Roll-Ups for brunch, I’ve become the unofficial breakfast hero in my house. I’ve tweaked and tested every step, so you’re getting a recipe that’s not only delicious but also reliable—no soggy bread or bland filling here! Here’s why you’ll absolutely love making (and eating) these:

• Quick & Easy: Comes together in under 30 minutes—perfect for busy Sundays or when last-minute guests drop by.
• Simple Ingredients: No fancy grocery trips; you likely have everything already (think bread, cream cheese, raspberries, eggs, milk).
• Perfect for Brunch: Ideal for brunch parties, holiday mornings, or when you want to treat yourself on a weekday.
• Crowd-Pleaser: Kids and adults both rave about these—my picky eaters finished their plates and asked for seconds!
• Unbelievably Delicious: The crispy exterior, creamy cheesecake center, and tangy raspberry swirl hit all the right notes for comfort food.

What sets this recipe apart from all the other French toast roll-ups? It’s the perfectly balanced cream cheese filling, the splash of vanilla in the custard, and the crispy pan-fried finish that make these stand out. I use fresh raspberries for a punch of flavor, but the real magic happens when you take that first bite—warm, creamy, slightly tart, and perfectly sweet.

Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and wonder why you didn’t start your morning this way sooner. It’s the kind of brunch dish that transforms a simple gathering into something memorable. Whether you’re impressing guests or treating your own crew, these roll-ups are reliable, fun to make, and always a hit. Trust me, once you try them, you’ll be making them on repeat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few depending on what’s in your fridge. Here’s everything you’ll need for Crispy Raspberry Cheesecake French Toast Roll-Ups:

• For the Roll-Ups:
• 8 slices white sandwich bread (use thick-sliced for best results)
• 4 oz (115g) cream cheese, softened (full-fat tastes best, but light works too)
• 3 tbsp (40g) granulated sugar (adds the perfect touch of sweetness)
• 1/2 tsp vanilla extract (pure vanilla for best flavor)
• 1/2 cup (75g) fresh raspberries (or frozen, thawed and drained)
• 2 large eggs (room temperature)
• 1/3 cup (80ml) milk (whole milk preferred, but any kind works)
• 2 tbsp unsalted butter, for frying (plus more if needed)
• For the Topping:
• 1/4 cup (30g) powdered sugar (for dusting)
• Extra raspberries (optional, for garnish)
• Maple syrup or raspberry sauce (optional, for serving)

Ingredient Notes & Substitutions:

• Use brioche or challah bread for a richer flavor. Stale bread works best—it soaks up the custard without getting mushy.
• Dairy-free? Swap cream cheese for a plant-based version and use almond or oat milk instead of regular.
• No fresh raspberries? Use raspberry jam (about 2 tbsp per batch) or swap in strawberries for a seasonal twist.
• Gluten-free option: Substitute your favorite gluten-free sandwich bread.
• You can try brands like Philadelphia Cream Cheese for the filling (I find the texture stays smooth and creamy).

Pro Tip: If you want extra tang, add a squeeze of lemon juice to your raspberry filling. For extra crunch, roll the finished roll-ups in cinnamon-sugar after frying!

Equipment Needed

• Rolling Pin: To flatten the bread slices. If you don’t have one, a sturdy drinking glass works in a pinch.
• Medium Mixing Bowls: For making the cheesecake filling and egg custard.
• Whisk: For blending eggs and milk smoothly.
• Nonstick Skillet or Griddle: Essential for frying up those roll-ups to crispy perfection.
• Spatula: For flipping and removing roll-ups from the pan (I use a silicone one so nothing sticks).
• Small Sieve: For dusting powdered sugar over the finished roll-ups.
• Toothpicks or skewers (optional): If you want to keep roll-ups tightly rolled during frying.

If you’re using an older skillet, make sure it’s well-oiled to prevent sticking. I’ve used everything from cast iron to basic nonstick pans; just keep the heat medium-low for best results. For budget-friendly options, thrift stores often have great rolling pins and mixing bowls!

Preparation Method

1. Prep the Bread: Lay out 8 slices of sandwich bread. Trim off the crusts with a sharp knife—this helps the roll-ups seal. Use a rolling pin to flatten each slice to about 1/8-inch thick. (If the bread cracks, go a bit gentler or use slightly stale bread.)
2. Make the Cheesecake Filling: In a medium bowl, mix 4 oz (115g) cream cheese, 3 tbsp (40g) sugar, and 1/2 tsp vanilla extract until smooth and creamy. (A hand mixer makes this super easy, but elbow grease works too!)
3. Add the Raspberries: Gently fold in 1/2 cup (75g) raspberries. If using frozen, make sure they’re drained and roughly chopped. The filling should be thick and a little chunky—don’t overmix or it’ll get runny.
4. Fill and Roll: Spread a generous tablespoon of the cheesecake mixture along one edge of each bread slice. Carefully roll up each slice, starting from the filled edge, and press to seal. (If your bread isn’t sticking, let it rest for a minute—the moisture helps.)
5. Make the Custard: In a shallow bowl, whisk together 2 large eggs and 1/3 cup (80ml) milk until fully combined. Add a splash more vanilla, if you like.
6. Dip the Roll-Ups: Dip each roll-up into the egg mixture, turning gently to coat all sides. Don’t soak too long—just a quick dip is enough.
7. Heat the Pan: Melt 2 tbsp butter in a nonstick skillet or griddle over medium heat. Once the butter starts to foam, add the roll-ups seam-side down. Fry for 2-3 minutes per side, turning with a spatula until each roll-up is golden brown and crispy.
8. Finish and Serve: Transfer the crispy roll-ups to a plate lined with paper towel to absorb any excess butter. Dust with powdered sugar using a small sieve, and garnish with extra raspberries if desired. Serve immediately with maple syrup or raspberry sauce.

Prep Notes & Warnings:

• If the filling leaks during frying, try sealing the edge with a dab of egg mixture.
• Watch your heat—too high, and the outsides will burn before the insides warm up.
• If you’re making a big batch, keep finished roll-ups warm in a 200°F (95°C) oven.

Efficiency Tip: Set up a rolling/filling station with your bread, filling, and custard all lined up—makes assembly quick!

Cooking Tips & Techniques

There’s an art to getting these Crispy Raspberry Cheesecake French Toast Roll-Ups just right, and I’ve learned a thing or two (sometimes the hard way!). Here are my best tips for nailing them every time:

• Don’t Overfill: As tempting as it is to pile on the cheesecake filling, too much will ooze out during frying. Stick to a heaping tablespoon per roll-up.
• Even Heat is Key: Keep your skillet at medium to medium-low. High heat will crisp the outside too quickly, leaving the inside cold.
• Use Day-Old Bread: Slightly stale bread holds its shape better and doesn’t fall apart in the egg mixture.
• Flip Often: Turn the roll-ups every minute for even browning. I’ve burned a few when I got distracted—trust me, set a timer if needed.
• Batch Frying: Don’t overcrowd the pan. Fry in batches so each roll-up gets crispy and golden.
• Cleaning Tip: Wipe out the pan between batches to keep butter from burning and creating bitter flavors.

Common mistakes? I’ve had fillings burst out, bread tear, and soggy roll-ups—usually from rushing the process or skipping the crust-trimming step. Take a little extra time to assemble and seal each roll tightly. If you’re multitasking, pre-fill all your bread slices before dipping and frying. For perfect consistency, weigh your ingredients (especially the raspberries and cream cheese)—it really does make a difference. Above all, enjoy the process (and don’t stress over imperfections—a little filling on the pan just means more crispy bits to snack on!).

Variations & Adaptations

One of my favorite things about Crispy Raspberry Cheesecake French Toast Roll-Ups is how easy they are to customize. Here are some tasty twists:

• Gluten-Free: Swap in your favorite gluten-free sandwich bread. I’ve used Canyon Bakehouse and it works beautifully!
• Seasonal Fruit: In summer, use fresh strawberries or blueberries. In the fall, try apple-cinnamon filling for a cozy vibe.
• Chocolate Lovers: Add a sprinkle of mini chocolate chips to the cream cheese filling for a decadent touch.
• Dairy-Free: Use vegan cream cheese and plant-based milk. I’ve made these with Kite Hill almond cream cheese and oat milk—still creamy and delicious!
• Nutty Crunch: Roll finished roll-ups in crushed nuts (like pecans or almonds) for texture.

I once tried swirling lemon zest into the filling, and it added a whole new layer of brightness—highly recommend for citrus fans. For different cooking methods, you can bake the assembled roll-ups at 375°F (190°C) for about 15 minutes if you want to skip frying. Adjust sweetness to taste—swap sugar for honey or maple syrup if you prefer. Allergens? Just skip nuts and dairy as needed. Let your imagination run wild—these roll-ups are the perfect blank canvas!

Serving & Storage Suggestions

Serve Crispy Raspberry Cheesecake French Toast Roll-Ups warm, right out of the skillet, dusted with powdered sugar and a handful of fresh raspberries.

• Presentation: Stack them on a platter for brunch, sprinkle with extra powdered sugar, and add a drizzle of raspberry sauce for Pinterest-worthy style.
• Pairings: These go perfectly with hot coffee, fresh orange juice, or a mimosa. I love serving them alongside crispy bacon or a simple fruit salad.
• Storage: Leftovers? Store cooled roll-ups in an airtight container in the fridge for up to 2 days. They’ll keep their crunch if reheated in a hot skillet or toaster oven for 2-3 minutes.
• Freezing: You can freeze assembled (but un-fried) roll-ups for up to a month. Thaw overnight and cook as usual.
• Flavor Notes: The raspberry and cream cheese flavors deepen after a day in the fridge—so don’t be afraid to make them ahead!

Honestly, these roll-ups never last long in my house, but knowing you can store and reheat them makes brunch planning a breeze.

Nutritional Information & Benefits

Each Crispy Raspberry Cheesecake French Toast Roll-Up contains approximately:

• Calories: 140
• Protein: 4g
• Fat: 6g
• Carbs: 18g
• Fiber: 2g
• Sugar: 7g

Raspberries are loaded with antioxidants and vitamin C, while cream cheese adds a bit of calcium and protein. Using fresh fruit and whole grain bread boosts the fiber. This recipe can be made gluten-free and dairy-free with simple swaps, making it accessible for most diets. Just watch for bread and cream cheese allergens if you’re serving a crowd. In my wellness journey, I love how this dish feels indulgent yet is easy to tweak for lighter eating. A treat that doesn’t feel like a cheat!

Conclusion

There are so many reasons to make these Crispy Raspberry Cheesecake French Toast Roll-Ups for brunch. They’re quick, easy, and a guaranteed crowd-pleaser—perfect for special mornings or whenever you need a little comfort. I love how versatile they are; you can swap the filling, switch up the bread, or make them ahead for stress-free brunching.

Give these roll-ups a whirl, and make them your own—add your favorite fruit, try a new topping, or serve them with a side of bacon. Honestly, I keep coming back to this recipe because it’s fun, delicious, and always brings smiles around my table. If you try it, I’d love to hear your twist—drop a comment, share your photos, or let me know your favorite adaptation!

Here’s to more cozy mornings, happy bellies, and brunches you’ll remember. Go ahead, bookmark this one—it’s a keeper!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them well to avoid excess moisture in the filling.

What’s the best bread for French toast roll-ups?

Thick-sliced white sandwich bread, brioche, or challah work best. Slightly stale bread holds up nicely!

Can I make these roll-ups ahead of time?

Yes, you can assemble them and refrigerate overnight. Fry them fresh in the morning for maximum crispiness.

How do I keep the roll-ups from unrolling in the pan?

Press the seam firmly and start frying seam-side down. Toothpicks can help hold them together if needed!

Is there a way to make these roll-ups gluten-free?

Just use your favorite gluten-free sandwich bread. All other ingredients are naturally gluten-free!

Print