Overnight Cinnamon Roll French Toast Bake

Prep this French toast bake the night before for a no-fuss breakfast treat in the morn!

  • prep time 20 min
  • total time 8 hr 50 min
  • ingredients 6
  • servings 8

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
  • 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.
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