8 hrs 30 mins
From Pillsbury. Posting for safe keeping. I haven't gotten around to trying it yet. It uses a can of refrigerated cinnamon rolls. Time includes overnight chilling time.
My Private Note
Units: US | Metric
- 1Bake and ice cinnamon rolls as directed on can.
- 2Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
- 3With 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.
- 4Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
- 5To 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.
- 6Warm maple syrup goes well over this baked French toast, too.
- 7One-half cup of chopped nuts, chocolate chips or raisins make a great add inches.
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Nutritional Facts for Overnight Cinnamon Roll French Toast Bake
Serving Size: 1 (65 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 146.4
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 6.0 g
- Cholesterol 116.6 mg
- Sodium 95.7 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.0 g
- Sugars 2.8 g
- Protein 3.8 g
The following items or measurements are not included: