Overnight Cinnamon Roll French Toast Bake

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.

• Ready In: 9 hrs
• Serves: 8

Ingredients

• 1 (12 1/2ounce) can  pillsbury grands refrigerated cinnamon rolls with  icing
• 4  eggs
• 3⁄4 cup half-and-half
• 1⁄4 cup corn syrup (light or dark)
• 2  teaspoons vanilla
• 4  tablespoons butter

Directions

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.
6. Warm maple syrup goes well over this baked French toast, too.
7. One-half cup of chopped nuts, chocolate chips or raisins make a great add inches.