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Cinnamon French Toast Bake

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I love brunch; that meal which is so perfectly placed between breakfast and lunch; a perfect excuse to eat breakfast foods at lunch time and spike your orange juice with leftover champagne from your New Year’s celebrations.

A few years ago, I awoke on the morning of a planned brunch with my sisters, set upon making some sort of French toast casserole. Much to my dismay, I quickly discovered that nearly every French toast casserole recipe called for resting the casserole overnight. Clearly, I was not prepared for this French toast casserole idea. But, not to be dissuaded by the small obstacle of time, I continued searching until I landed upon a French toast bake, which could be prepared and baked instantly, using prepared cinnamon rolls.

I made this Cinnamon French Toast Bake the morning of that brunch and a few times since, including this New Year’s Day. I’ve slightly modified the original recipe, which I found to be overly sweet and in need of a few additional minutes in the oven. This decadently sweet dish makes a delicious, special breakfast for Christmas morning, New Year’s Day, or a brunch any time of year!

Cinnamon French Toast Bake

Adapted from Pillsbury’s Cinnamon French Toast Bake

Ingredients

  • 1/4 cup Butter, melted
  • 2 cans Refrigerated Cinnamon Rolls (with icing)
  • 6 Eggs
  • 1/2 cup Light Cream
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 3/4 cup Pecans, chopped
  • 1/2 cup Maple Syrup

Directions

Preheat oven to 375 degrees. Pour the melted butter into a 13×9 baking dish. Tilt the dish so the butter covers the bottom. Cut each uncooked cinnamon roll into 8 pieces. (Set the containers of icing aside to garnish the finished French toast bake.) Scatter the cinnamon roll pieces over the melted butter. Lightly beat the eggs in a medium-sized bowl. Whisk in the cream, vanilla, cinnamon and salt until well blended. Pour the mixture over the cinnamon roll pieces. Scatter the chopped pecans on top. Drizzle with the maple syrup. Bake for 30-32 minutes. Remove from the oven and cool for 10-15 minutes. Slightly warm the cinnamon roll icing in the microwave for a few seconds. Drizzle the icing over the French toast bake before serving. (You may only need one of the icing containers.)

Serve with additional maple syrup, if desired.

In the mood for a good brunch? Here are a few other previously posted Gourmand Mom brunch ideas:

Traditional Eggs Benedict and Smoked Salmon Eggs Benedict (with links to photo guides on poaching eggs and making Hollandaise Sauce)

Breakfast Pizza

Homemade Cream Cheese with Bagels

Brunchy Beverages

PB&J French Toast

Strawberry Stuffed French Toast

Chocolate Chip Bacon Pancakes

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9 responses »

  1. THis looks great! I saw a recipe similar to it on the pilsbury website. Paula Deen makes a french toast casserole that is to die for. You should try that. I think I will make this one soon. I too love brunch recipes. Thanks for sharing.

    Reply
  2. Oooh this sounds sinfully delicious! Perfect for when you need to throw something together real quick. I think all the ingredients are in my kitchen right now ;)

    Reply
  3. Really like this recipe. I was looking for a simpler version than the overnight ones. You must’ve been reading my mind. Clever!!!!!

    Reply
  4. I love anything with cinnamon rolls in the title so this sounds fantastic. I love that it can be thrown together so quickly. Thanks!

    Reply
  5. Ooh la la… this looks so delicious! I love that it got transformed into a bake and is sliced out but still keeps integral ingredients :-) Oh, I must ask–what’s LIGHT cream? Where do I get it?

    Reply
    • Hi there,
      Light cream is just a lightened version of heavy whipping cream. If light cream isn’t available by you, you can definitely use heavy whipping cream or even half-and-half or milk.

      Reply
  6. I love that this can be made without an overnight soak. It look just wonderful. Pretty sure I would have to have seconds. ;)

    Reply
  7. That looks so good. I love french toast.

    Reply

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