Monday, April 16, 2012

Cinnamon French Toast Bake

This is a delicious recipe for that special brunch or breakfast.  It is so delcious, I just had to share.


1/4 Cup Melted Butter
2 Cans Refrigerated Cinnamon Rolls with Icing
5 Eggs
1/2 Cup Heavy Whipping Cream
2 Teaspoons Ground Cinnamon
2 Teaspoons Vanilla
1 Cup Chopped Pecans
3/4 Cup Maple Syrup

Preheat oven to 375.

Pour melted butter into an ungreased 13 x 9 glass baking dish.  Separate both cans of refrigerated cinnamon rolls into 16 rolls.  Set aside icing.  Then cut each roll into 8 pieces and place the pieces on top of the butter in the baking dish.

In a medium bowl, beat the eggs.  Then beat in the heavy whipping cream, cinnamon and vanilla until they are well blended.  Then gently pour over the cinnamon roll pieces.  Sprinkle with pecans and then drizzle with the maple syrup.

Bake for 20 to 28 minutes or until golden brown.  Cool for 15 minutes.

Microwave the icing on medium (50%) for 10 to 15 seconds or until thin enough to drizzle.  Drizzle the icing over the top of the French Toast Bake.  Serve with additional syrup.


1 comment:

  1. That sounds awesome!! Have to make that this weekend! Thanks for sharing!