Friday, February 14, 2014

Stuffed Cinnamon Roll Casserole

We had a snow day yesterday and that had me scoping Pinterest for a new breakfast option. I settled on this delicious cinnamon roll casserole.
The recipe says it serves 6, I'd venture to say you're good for 8-10 people.
yield: 9x13 baking pan (8-10 servings)

16oz loaf Italian or French bread, cut in half lengthwise and then sliced thinly

for custard
5 eggs
2 ¼C milk
2 tbs sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp salt

for cinnamon cream cheese filling
8oz cream cheese, room temperature
2 tbs butter, room temperature
1 egg
1 tbs cinnamon
¼C sugar

for topping
1 tbs ground cinnamon
¼C powdered sugar

  1. Preheat oven to 325°.
  2. Lightly grease a 9x13 baking dish with nonstick spray.
  3. Layer half of the bread slices in the baking dish, overlapping slightly so that they create an almost solid layer.
  4. for custard: In a large bowl or stand mixer, whisk eggs until fully beaten.
  5. Whisk in milk, sugar, vanilla, cinnamon, nutmeg, and salt.
  6. Pour half of custard over the bread in the baking dish, letting it soak in to the bread.
  7. Set aside the remaining custard.
  8. for cinnamon cream cheese filling: In a large bowl or stand mixer, beat softened cream cheese with butter, egg, cinnamon, and sugar.
  9. Beat until very soft and whipped.
  10. Spread over the layer of bread and custard in the pan.
  11. Layer the rest of the bread over the cream cheese filling.
  12. Pour the remaining custard on top.
  13. for topping: Sprinkle cinnamon on top.
  14. Bake, uncovered, for 50 minutes until firmly set.
  15. Cool for 15 minutes.
  16. Sprinkle with powdered sugar.
  17. Enjoy!

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