Cinnamon French Toast Bake
Christmas morning is probably the only morning that I’ll prepare a delicious and indulgent breakfast casserole. I’ll pull bacon and eggs together on special occasions: a niece spending the night, overnight guests visiting and the like, but the rest of the year we eat cereal or just wait for lunch hours to roll around.
This casserole is super sweet and decadent. The kids loved it. Christmas is a time for happiness, that’s my only excuse for making this delicious sugar bomb!
I originally found this recipe on the Cooking Channel.
Cinnamon French Toast Bake
Ingredients
1/4 cup butter, melted
2 (12.4-ounce) cans Pillsbury(R) refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 1/2 cups maple syrup
Icing, from cinnamon rolls package
Powdered sugar, for dusting
Directions
- Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
- Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
- In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
- Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
- Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
- Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired.
barenakedchefsaidso.com 