These Italian-style stuffed French toast bread rolls might sound fancy, but they’re actually super budget-friendly and incredibly easy to make.
They’re one of my favorite savory twists on French toast with their cheesy, herby ricotta-spinach filling and crispy golden outside, and they pair perfectly with warm marinara sauce.
I usually make them as sandwiches for dinner, but when rolled up and sliced into thirds, they transform into the cutest appetizer bites.
I really love the crispy outside paired with the creamy filling and how the whole thing feels A LOT fancier than it actually is.
What You’ll Need
This recipe makes 10 rolls, which you’ll slice into 30 appetizer-sized bites. You’ll need:
For the bread rolls:
- Regular or wholemeal sandwich bread
- Eggs, milk, and garlic powder for the French toast coating
- Olive oil for frying
For the filling:
- Ricotta and parmesan cheese
- Frozen spinach (defrosted if possible)
- Garlic and dried Italian herbs (basil + oregano)
- Salt and pepper
For serving:
- Marinara sauce for dipping or spooning on top
This recipe works best with sandwich bread that’s easy to roll, so avoid anything thick or crusty. Rolling it thin is key to getting that flexible, golden shell when you cook it.
How to Make the Rolls
Start by prepping your bread: cut off the crusts, and use a rolling pin to flatten each slice both widthwise and lengthwise. You want them as thin and pliable as possible. Set them aside while you work on the filling.
In a small pan, heat olive oil and sauté the garlic for a minute or two until fragrant and lightly golden. Add the frozen spinach (already defrosted if you remembered!) and cook until all the moisture evaporates. Transfer everything to a bowl and stir in the ricotta, parmesan, dried herbs, salt, and pepper. The filling should be thick and easy to spread.
In another shallow bowl, whisk together eggs, milk, garlic powder, and a pinch of salt. This is your savory French toast coating.
To assemble, spread about 1 heaping teaspoon of filling onto each slice of bread, staying clear of the edges so it’s easier to roll. Roll each slice up tightly (don’t overfill or it’ll be tricky to seal) and repeat until you’ve used all the bread and filling.
Heat some olive oil in a pan and dip each roll in your egg mix before placing them seam-side down on the pan. Cook over medium heat, turning to brown each side until golden all over.
Once done, cut each roll into three pieces, add toothpicks, and serve warm with a bowl of marinara sauce. You can also spoon the sauce over the rolls if you prefer a slightly messier (but delicious) bite.
Why You’ll Love This Recipe
- Affordable ingredients but feels gourmet
- Savory, cheesy, garlicky flavor in every bite
- Perfect for parties or casual dinners
- Easy to prep ahead – just reheat in a pan or oven and you’re good to go
- Vegetarian-friendly and super filling
Tips for Success
- Flatten the bread well to make it easier to roll and crisp up
- Make sure all the water has evaporated from the spinach – too much moisture will make the filling soggy
- Cook seam-side down first to help seal the rolls
- Use a thicker marinara if serving on top, or a smooth one for dipping
- Reheat leftovers in a hot pan or oven, not the microwave, for best texture
📌 Italian-Style Stuffed French Toast Bread Rolls (Recipe Card)
Ingredients (Makes 10 rolls / 30 bites)
For the French toast:
- 10 slices sandwich bread (white or wholemeal)
- 1 tablespoon olive oil (for frying)
- 2 eggs
- ⅓ cup milk
- ¼ teaspoon garlic powder
- Pinch of salt
For the ricotta filling:
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 cup frozen spinach, defrosted
- ¼ cup ricotta cheese
- 2 tablespoons grated parmesan
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
For serving:
- 1 cup marinara sauce
- Toothpicks (optional)
Equipment
- Rolling pin
- Frying pan
- Small saucepan
- Mixing bowls
- Knife and spatula
Instructions
- Flatten your bread slices: Remove crusts from each slice, then use a rolling pin to flatten them, rolling in both directions. Set aside.
- Make the ricotta filling: Sauté garlic in olive oil until fragrant. Add spinach and cook until moisture is gone – do not leave water on the pan! Transfer the mix to a bowl and add in ricotta, parmesan, basil, oregano, salt, and pepper.
- Prep egg mixture: In a shallow bowl, whisk together eggs, milk, garlic powder, and salt until well combined.
- Assemble rolls: Spread 1 heaping teaspoon of filling on each slice, leaving edges clean. Roll up tightly and repeat.
- Cook: Heat olive oil in a pan. Dip each roll in egg mixture, then place on the pan seam-side down and fry until golden on all sides.
- Serve: Slice each roll into 3 pieces. Serve warm with marinara sauce in a bowl for dipping or drizzle over the cut pieces.
