Cinnamon French Toast Bake
Source of Recipe
This is a wonderful, easy, french toast casserole, nice enough to make for company. I almost want to list this in the Dessert category, it's very much like a bread pudding. This recipe can also be halved, just bake in a glass pie dish.
List of Ingredients
2 Tbsp butter, melted
2 cans (12.4 oz. each) Pillsbury refrigerated cinnamon rolls with icing
1/2 cup evaporated milk (for a real treat, you can use flavored liquid coffee creamer instead - hazelnut is awesome!)
2 teas. ground cinnamon
2 teas. vanilla
1 cup chopped pecans
1/2 cup real maple or maple flavored syrup
Garnish - Icing from cinnamon rolls
Heat oven to 375 degrees Pour melted butter into a greased 13x9 glass baking dish.
Separate each can of dough into 8 rolls, set icing aside. Cut each roll into 4 pieces, place pieces over butter in dish. It's ok if the pieces separate.
In medium bowl with wire whisk, beat eggs. Beat in evaporated milk (or liquid coffee creamer), syrup, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans.
Bake uncovered 25 to 30 minutes until golden brown, and most of the egg mixture is set (it will still be a little "jiggly" in the middle, and that's ok - it will continue to set as it cools). Allow to cool and set for 15 minutes.
Meanwhile, remove covers from icing, microwave on medium 10 to 15 seconds or until drizzling consistency. Drizzle icing over top.
Serve warm, but it's good even chilled the next day. You can warm individual servings the next day by warming for a minute in the microwave. Store leftovers in the fridge, if you have any!