French Toast Roll-Ups with Orange Syrup


  • 1 1/4 cupsorange juice
  • 1/2 cupsugar
  • 2 teaspoonscornstarch
  • 1 1/2 teaspoonsfresh orange zest
  • 1/2 teaspoonvanilla extract
  • 1 Tablespoonunsalted butter
  • 8slices white or whole wheat sandwich bread, crusts removed
  • 4 ounces (half of an 8-oz. package) cream cheese, softened
  • 1 teaspoonfresh orange zest
  • 1/2 teaspoonvanilla extract
  • 2large eggs
  • 1/2 cupwhole milk
  • 1 teaspoonground cinnamon
  • 1/4 cupsugar
  • 2 Tablespoonsunsalted butter


  1. Make the orange syrup:
  2. In a medium saucepan, whisk together the orange juice, sugar and cornstarch. Bring the mixture to a boil and cook it, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5 minutes. Remove it from the heat and immediately stir in the orange zest, vanilla extract and butter until the butter is melted.
  3. Serve the orange syrup warm atop the French toast roll-ups (recipe follows) or store it in an airtight container in the fridge for up to 1 week.
  4. Make the French toast roll-ups:
  5. Using a rolling pin, roll each slice of bread until it is flattened. Set the bread aside.
  6. In a medium bowl, combine the cream cheese, orange zest and vanilla extract. Using a handheld mixer or a spatula, beat the mixture until combined.
  7. Spread a portion of the mixture atop each slice of bread and tightly roll up the bread slices lengthwise.
  8. In a shallow dish, whisk together the eggs and milk. In a separate shallow dish, whisk together the cinnamon and sugar.
  9. Heat a large nonstick sauté pan over medium heat. Add the butter and once it has melted, dip each French toast roll-up in the egg-milk mixture then place it in the sauté pan. Repeat the dipping and cooking process with the remaining roll-ups, turning them in the pan until all sides are golden brown.
  10. Once the roll-ups are cooked, immediately transfer them to the cinnamon-sugar mixture, coating them on all sides.
  11. Serve the French toast roll-ups topped with the orange syrup for dipping


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