Cinnamon French Toast Bake

"Pillsbury Bake off Recipe. My boys love this recipe for breakfast."
 
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photo by thecookierookie photo by thecookierookie
photo by thecookierookie
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by thecookierookie photo by thecookierookie
photo by NorthwestGal photo by NorthwestGal
Ready In:
1hr
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Heat oven to 375°F 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 cup syrup.
  • Bake at 375°F for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 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 cup maple syrup.

Questions & Replies

  1. Has anyone prepped this recipe the night before and then baked it the next morning? I am wanting to get it ready so that all I have to do is throw it into the oven on Christmas morning. What do you guys think???
     
  2. Directions say to cut each roll into 8 pieces, but the picture clearly shows the rolls to be in one piece just as they came from the carton.
     
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Reviews

  1. I made this last weekend for a brunch - not a bite left over. I only put pecans on 1/2 and did no syrup or powdered sugar on the top after - and it was more than sweet enough. I did spray my pan with Pam just to make sure nothing stuck (and it didn't). <br/><br/>putting brown sugar on the bottom is brilliant - I will do that next time. This is definitely on my re-make list. I might even do a 1/2 version for my kids for special occasions.
     
  2. This was positively delicious, and quite easy to prepare. So I will definitely make this again. I used really large eggs, so I cut that back to 4, and it worked out just fine. I also cut the rolls in quarters instead of 8 pieces. They were just a tad gooey in the very center, so will stick to the recipe next time and cut each roll in 8 pieces. But even so, this was a spectacular breakfast. We liked it just as is and didn't top with more maple syrup since there was plenty of French Toast flavor, right out of the oven. I chose this as one of my Spring 2011 Pick-A-Chef recipes, and I am so glad I did! Thanks, B&J'sGranny.
     
  3. Looks great but not seing how this is a make ahead
     
  4. I took a tip from several of the other reviewers & sprinkled some brown sugar in the bottom, then pretty much followed the recipe, except that I left off the icing, thinking, correctly so, that the brown sugar & the final maple syrup would be more than enough in the sweet department! Absolutely great French toast & a very nice keeper of a recipe! Thanks for sharing it! [Made & reviewed in the current Best of 2011 event]
     
  5. This was certainly a decadent breakfast that everyone loved. I will definitely make it again (but not often because of the high fat/calorie content).<br/><br/>I agree that the butter on the bottom should have some brown sugar sprinkled in. I took another reviewer's suggestion to put the pecans in the bottom (for some reason none of my kids liked the pecans... so next time I'll leave pecans off half).<br/><br/>I used homemade cinnamon roll dough. I made two mistakes that I'll not repeat (I let the cinnamon rolls sit for a day in the pan and the filling made liquid in the pan. I also forgot to bring along the icing (I brought it on a trip).<br/><br/>Thanks for the recipe!
     
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