This Cinnamon French Toast Bake is an easy breakfast recipe because it starts with refrigerated cinnamon rolls.
One night (very, very late at night), as I was wandering around cyber-space, I came across a recipe for this Cinnamon French Toast Bake. And, just like going to the grocery store on an empty stomach, you shouldn’t wander around cooking blogs on an empty stomach either! I found myself bookmarking LOTS of recipes!
This recipe, from Oh My Sugar High, was one of the recipes I found that night!
I so wanted to love this recipe. Really. I did. I love cinnamon rolls. I love french toast. How could combining the two not be perfect?
MY LATEST VIDEOSUnfortunately, for me, it wasn’t perfect. The concept was great. I think it all started to go wrong when I added the eggs. I couldn’t handle the texture. It was too squishy (? – I think that’s how I can best describe it). Sort of like the texture of bread pudding. I have texture issues. I have a hard time eating foods that are slippery or wet. I just don’t like the feeling in my mouth. Weird. I know. I accept my flaws.
Flavor wise, this was pretty good. But I wasn’t blown away. I think I’ll stick to my new-found recipe for Cinnamon Swirl Pancakes.
Have you ever make this recipe? Weigh in and let me know what you thought of it.
Compliments of It’s a Keeper
Adapted from Oh My Sugar High
1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® 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
Garnish
Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired
Melt butter and pour into ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces. Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired.
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