Cinnamon French Toast
"This would make the perfect breakfast in bed for Mom!
Video Instructions: http://www.rhodesbread.com/recipes/view/2413"
photo by Rhodes Bake-N-Serv
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 rhodes cinnamon rolls, thawed
- egg
-
Caramel Syrup
- 3⁄4 cup buttermilk
- 1 1⁄2 cups sugar
- 1⁄2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
directions
- Lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed bread pan and push them together to remove any air pockets.
- Cover with sprayed plastic wrap and let rise until double in size.
- Remove wrap and bake at 350°F 20-25 minutes.
- Remove from pan to cool before slicing.
- Combine eggs and beat well.
- Dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350°.
-
Caramel Syrup :
- Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4-quart saucepan.
- Bring mixture to a boil and reduce heat to medium low (make sure it continues boiling).
- Cook, stirring continually for 8-12 minutes or until the syrup reaches a rich golden brown color.
- Remove from heat and stir in vanilla.
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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>
