Monday, July 23, 2012

Overnight Cinnamon Roll French Toast

Don't think about the calories, just think about the heaven in your mouth.
Promise you, it's worth it.

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
3/4 cup half-and-half
1/4 cup light corn syrup
2 teaspoons vanilla
4 tablespoons salted butter

  1. Bake and ice cinnamon rolls as directed on can.
  2. While they're baking, spray an 8x8 baking dish (I used pyrex) with cooking spray.
  3. In a medium bowl, beat eggs, half and half, corn syrup, and vanilla.
  4. When rolls are done baking, with a serrated (and sharp) knife, cut each baked cinnamon roll from top to bottom into thirds.
  5. Arrange pieces in baking dish at a slight angle to fill dish with centers of rolls exposed slightly. (I started in a corner and went out from there to the corner across from it diagonally.
  6. Pour egg mixture over rolls.
  7. Cover dish with lid or plastic wrap.
  8. Refrigerate for at least 8 hours, easiest to do it overnight.
  9. To serve, heat oven to 400 degrees.
  10. Uncover the bakin dish, bake 25 minutes.
  11. Cool for a few minutes before serving, or burn your fingers/mouth - I don't judge.
  12. Enjoy!

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