Overnight Cinnamon Roll French Toast Bake

Blogger Arlene Cummings of Cooking With Sugar makes an Overnight French Toast with Pillsbury® refrigerated cinnamon rolls that will have the whole family jumping out of bed in the morning.

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Servings 8

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( 86 ) Ratings

86 Ratings

5 Stars

4 Stars 10%

3 Stars 24%

2 Stars 35%

1 Stars 18%

Member Reviews ( 26 )

4442b0dd-1cc0-4aaf-a8bf-87f54e99ae21

ingredients 6
Prep Time 20 min
Total Time 8 hr 50 min

Ingredients

1: can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

4: eggs

3/4: cup half-and-half

1/4: cup light or dark corn syrup

2: teaspoons vanilla

4: tablespoons butter

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Directions

1 Bake and ice cinnamon rolls as directed on can.
2 Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
3 With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
4 Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
5 To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.

EXPERT TIPS

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Expert Tips

Warm maple syrup goes well over this baked French toast, too.

One-half cup of chopped nuts, chocolate chips or raisins make a great add in.

Nutrition Information

Review & Comments

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NativeFla

report Posted Apr. 7, 2013 9:02 PM

Crunchy, warm and good! Eliminates the grease of frying french toast. We were impressed by its crunchiness and French toast flavor. Easy to prepare the night before while you are cleaning up the kitchen after dinner.

Bree26

report Posted Apr. 6, 2013 5:18 PM

I made this for Easter morning - actually made it the night before and it was ready in a flash before church on Sunday. I didn't put the butter on after baking it and no one seemed to miss it. It was good and fast and I would make it again. I might try to experiment without the corn syrup - has anyone tried it without? I'm curious how it would turn out.

dannys58

report Posted Apr. 5, 2013 10:48 AM

Wow, a lot of people get offended easy. I thought everyone was pretty civil. I for one would like both good and bad reviews so I can make an educated decision. I also found that I agree with Eats40 and Jomro completely on this recipe - it was not good! But, I cant stand bread pudding either and that is what this is just like. So if you don't like bread pudding - stay away from this!

MsBillie_B

report Posted Mar. 28, 2013 11:11 AM

This sounds delicious and would be great to serve to guest. My hubby and I both would love it unfortunately I am diabetic therefore I won't be making it. I agree with some of the postings on here if you don't like sweets this is definitely the wrong site to come on. I come on here to see the new as well as the old recipes. There are some that can actually be convert over to something I can have. Why come on here just to complain I'm there is other sites that have something to suit you.

Justhaydee

report Posted Feb. 25, 2013 6:46 PM

Absolutely DELISH! I have made this four times and each time it got rave reviews. They actually beg e on my job to bring it in every weekend. I did do just one minor change because to me it does have a little of an eggy taste (but truly it is still DELISH as is) I cut out two egg yolks and added some coconut flakes and coconut milk just a teaspoon so I removed one teaspoon from the half and half. What can I say I am a big coconut fan, I add it to a lot go my recipes. Great recipe, like French toast and bread pudding rolled up in one. One last note serve it with a raspberry syrup. Mmmmmmmmm mmm