Overnight Cinnamon Roll French Toast Bake

Name: Overnight Cinnamon Roll French Toast Bake
Prep time: 20 min
Total time: 8 h 50 min
Yield: 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

115 Ratings

45 Reviews

Overnight Cinnamon Roll French Toast Bake

Prep 20 min
Total 8 hr 50 min
Ingredients 6
Servings 8

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

By Arlene Cummings

Created December 26, 2011

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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 140

Total Fat: 16g; 24%

Saturated Fat: 9g; 45%

Trans Fat: 0g

Cholesterol: 115mg; 39%

Sodium: 430mg; 18%

Potassium: 65mg; 2%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 6g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;