During December, as I was scrolling through my Facebook news feed, a recipe for a Cinnamon French Toast Bake caught my eye. I had a look at it and decided to give it a try. I made several changes to the original recipe and my family and I love it. I’ve made it three times since Christmas!
The original recipe had mixed reviews and comments. After reading through the comments, I decided to follow the advice of many who thought the recipe called for too much liquid. The result is a delicious, fluffy, rich breakfast bake.
French Toast Bake
- 2 cans Pillsbury Cinnamon Rolls w/ Cream Cheese Icing
- 3 large eggs
- 1/4 cup milk
- 4 tbsp butter (melted)
- 2 tsp cinnamon
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Pre heat oven to 375
Melt butter and add it to a 9 x 13 baking dish.
Cut each cinnamon roll into 8 pieces.
Spread cinnamon roll pieces over butter.
Mix together, eggs, cinnamon, and vanilla extract. Whisk to blend well.
Pour mixture over cinnamon roll pieces.
Bake for 25 minutes.
Remove from oven and spread icing over the top.
Drizzle maple syrup over top.
Return to oven for 5 minutes.
Remove from oven. Slice into squares and serve warm.
The only time consuming part of making this is cutting each roll into eight pieces.
Using three eggs and 1/4 cup of milk gives just the right amount of liquid.
It comes out lightly brown with a slight crunch to the top.
I love the cream cheese icing that comes with Pillsbury Cinnamon Rolls.It adds a delicious flavor to the French Toast Bake. I like to drizzle maple syrup on top, rather than adding it to the eggs mixture as the original recipe called for.
I served this for our Christmas Day brunch and it was a hit! I made while visiting my son over the New Year Weekend. My grandchildren gave it their approval. It’s also a great dish to have on those chilly evenings when breakfast for dinner is on the menu.
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French Toast Bake
We’ll be sharing at lots of these great parties!