| Cinnamon French Toast Bake Recipe |
Originally uploaded by Pillsbury.com
I think you should keep this recipe in mind for an Easter breakfast, brunch or lunch. The ingredients (like cinnamon) make you think of Christmas I know but truth be told- this recipe is made a lot for seasonal meals in Spring, like Easter. In fact I've seen it served with chocolate Easter Eggs on top.
Perfect as a Breakfast Dessert:
This recipe is not just for a holiday. Nooo! It's perfect any day of the year. The maple syrup in it makes you think of breakfast and what husband wouldn't want this with a cup of coffee as a breakfast dessert. Yep I said it. A savory Saturday breakfast followed by a breakfast dessert is beginning to be the norm. It's a casual dish that's perfect for the family. wink~
- 1/4 cup LAND O LAKES® Butter, melted
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 6 Eggland's Best eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup Fisher® Chef's Naturals® Chopped Pecans
- 1 cup maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 cup maple syrup, if desired
1.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.
2.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.
3.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.
4.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.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.