November 28 is National French Toast Day so I wanted to find a recipe that celebrated this food holiday but not with a traditional french toast recipe. This year I've picked cinnamon french toast bake. Pillsbury says "This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors." Soundsss good to me!
Now let's talk about it....
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.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.
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| 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~
INGREDIENTS
- 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
- Garnish
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 cup maple syrup, if desired
DIRECTIONS
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.
