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Cinnamon French Toast Bake
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Ingredients | |
1/4 C. | butter, melted |
margarine, alternative | |
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 |
Garnish: Icing from cinnamon rolls | |
Powdered sugar | |
1/2 C. | maple syrup, if desired |
Directions
Heat 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.
High Altitude Instructions: Bake at 375 degrees for 25-30 minutes.
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