Saturday, March 22, 2014

Cinnamon Roll French Toast Casserole

I love the weekends when we're all home together as a family. I particularly love this weekend because we have nothing planned today! We can be bums all day and enjoy each other. I love breakfast as a family too. My husband loves french toast; I love cinnamon buns. Normally I will make us one or the other on the weekends but I decided to try this out. It's a French Toast Casserole made with cinnamon buns! The perfect combo. We ate the entire pan. 

My kids gobbled these up. I guess they're really not any healthier than cake (which they kept calling it) but at least there are some pecans sprinkled in there; oh and eggs too. Cake is okay for breakfast sometimes! 

This will not disappoint! Mmmm I think I might go have more...wait; there isn't any left!


2 tablespoons butter, melted
1 can Pillsbury cinnamon rolls (Cinnabon with cream cheese icing)
3 eggs
1/4 cup heavy cream or half-and-half (I used fat-free half-and-half and this still turned out great)
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup maple syrup


Heat oven to 375.

Melt butter and pour into the bottom of an ungreased 8x8 pan. Open cinnamon buns and cut each roll into 8 pieces. Place into a single layer on the bottle of the pan. Save icing. 

In medium bowl, beat eggs. Add in heavy cream, cinnamon, nutmeg, and vanilla and whisk until combined. Pour over the cinnamon buns. Sprinkle with pecans and drizzle with 1/2 cup syrup.

Bake about 20 minutes or until golden brown.

Warm icing from cinnamon buns in the microwave for about 10 seconds and drizzle over the French toast bake. Serve warm. 

Recipe by Pillsbury

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