Sunday, March 6, 2016

Cinnamon French Toast Bake

Cinnamon French Toast Bake
Looks SO GOOD!!!! From


French Toast Bake

1/4cup LAND O LAKES® Butter, melted
2cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing
1/2cup heavy whipping cream
2teaspoons ground cinnamon
2teaspoons vanilla
1cup Fisher® Chef's Naturals® Chopped Pecans
1cup maple syrup

Icing from cinnamon rolls
Powdered sugar
1/2cup maple syrup, if desired

Heat oven to 375°F. 
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 cup syrup.

Bake 20 to 28 minutes or until golden brown. 
Cool 15 minutes. 
Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top; sprinkle with powdered sugar. 
If desired, spoon syrup from dish over individual servings. 
Serve with the additional 1/2 cup maple syrup.

This is basically the same one as well:

2 tubes refrigerated cinnamon rolls with icing
4 Tbsp. butter, melted
6 eggs
1/2 cup milk
2 tsp cinnamon
2 tsp vanilla
1 cup maple syrup

Pour the butter on the bottom of a 9x13 glass baking dish. Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375°F/190°C for 25 min. Top with the icing from the cinnamon rolls.

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