Christmas morning I thought it would be nice to have a special breakfast. I found a recipe for this Cinnamon French Toast Bake made with cinnamon rolls which are loved by my children. I made it just like the recipe below but left out the pecans, and it turned out delicious. We will definitely be having this again, and there was enough for us to have it for breakfast twice.
Cinnamon French Toast Bake
- 1/4 C. butter or margarine, melted
- 2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
- 6 eggs
- 1/2 C. heavy whipping cream
- 2 tsp. ground cinnamon
- 2 tsp. vanilla
- 1 C. chopped pecans
- 1 C. maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 C. maple syrup, if desired
DirectionsHeat oven to 375 degrees. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 C. syrup. Bake at 375 degrees for 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 C. maple syrup.
Recipe from: http://www.recipe4living.com/recipes/cinnamon_french_toast_bake.htm