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Pillsbury

Overnight Cinnamon Roll French Toast Bake

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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.
Prep Time: 20 Min
Total Time: 8 Hr 50 Min
Makes: 8 servings
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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:
  • Bake and ice cinnamon rolls as directed on can.
  • 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.
  • 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.
  • Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
  • 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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Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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