Cinnamon French Toast Bake
- 1/4 C. butter or margarine, melted
- 2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
- 6 eggs
- 1/2 C. heavy whipping cream
- 2 tsp. ground cinnamon
- 2 tsp. vanilla
- 1 C. chopped pecans
- 1 C. maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 C. maple syrup, if desired
Heat oven to 375 degrees. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 C. syrup. Bake at 375 degrees for 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 C. maple syrup.
High Altitude Instructions: Bake at 375 degrees for 25-30 minutes.