During December, as I was scrolling through my Facebook news feed, a recipe for a Cinnamon French Toast Bake caught my eye. I had a look at it and decided to give it a try. I made several changes to the original recipe and my family and I love it. I’ve made it three times since Christmas!
The original recipe, Cinnamon Roll French Toast Bake, had mixed reviews and comments. After reading through the comments, I decided to follow the advice of many who thought the recipe called for too much liquid. The result is a delicious, fluffy, rich breakfast bake.
2 Cans Pillsbury Cinnamon Rolls with Cream Cheese Icing
1/4 cup of milk
4 TBS Butter (melted)
2 TSP Cinnamon
2 TSP Vanilla Extract
1/4 cup Maple Syrup
Pre-heat oven to 375 degrees
Add melted butter to a 9 X 13 baking dish.
Cut each cinnamon roll into 8 pieces
Spread cinnamon rolls evenly over butter
Mix together, eggs, butter, cinnamon and vanilla. Whisk to blend well
Pour mixture over cinnamon rolls
Bake for 25 minutes at 375 degrees
Remove from oven and spread icing over the top
Drizzle 1/4 cup maple syrup over the icing
Return to oven for 3 minutes
Remove and serve immediately
The only time consuming part of making this is cutting each roll into eight pieces.
Using three eggs and 1/4 cup of milk gives just the right amount of liquid.
I love the cream cheese icing that comes with Pillsbury Cinnamon Rolls.It adds a delicious flavor to the French Toast Bake. I like to drizzle maple syrup on top, rather than adding it to the eggs mixture as the original recipe called for.
I served this for our Christmas Day brunch and it was a hit! I made while visiting my son over the New Year Weekend. My grandchildren gave it their approval. It’s also a great dish to have on those chilly evenings when breakfast for dinner is on the menu.
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