French Toast Bake

I found this yummy recipe while browsing Pinterest, and knew my family would love it.  I really wanted to convert it to a crockpot meal, but I forgot to make it the night before and wake up bright and early and pop it in the crockpot, but I think it would be excellent in the crockpot, none the less.

What I really liked about this recipe, besides the ease in preparation, is that it uses 6 eggs so its a filling meal and not just a sweet treat.  Though it looks and tastes just like a sweet treat it really sticks with you.  Served with some ham or bacon and my family is completely happy.

Ingredients: 1/4 cup butter, melted, 2 12.4 ounce cans Pillsbury Refrigerated Cinnamon Rolls with Icing, 6 eggs, 1/2 cup heavy whipping cream, 2 teaspoons ground cinnamon, 2 teaspoons vanilla, 1/2 cup chopped pecans, 1/2 cup maple syrup

Garnish: Icing from cinnamon rolls, powdered sugar, 1/2 cup maple syrup, if desired

Melt butter and pour into 13 x 9 baking dish.

Remove cinnamon rolls from the cans, and cut each one into 4 pieces and spread evenly into baking dish and butter.

In medium mixing bowl add the eggs, beat them well.

Add cream, cinnamon and vanilla, beat well again.

Then pour evenly over the cinnamon rolls.

Sprinkle with pecans.

Add maple syrup.

Bake at 375° for 25-30 minutes, or until rolls are golden brown.

Heat up the icing from the cinnamon rolls and drizzle on top.

Now what’s stopping ya??? Dig in!

Print This Recipe

French Toast Bake

slightly adapted from Oh My! Sugar High and Pillsbury

1/4 cup butter, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1/2 cup chopped pecans
1/2 cup maple syrup

Garnish:

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

Heat oven to 375 degrees.
Pour melted butter into un-greased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 4 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 for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, serve with the additional 1/2 C. maple syrup.

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