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Overnight Cinnamon Roll French Toast Bake

Name: Overnight Cinnamon Roll French Toast Bake
Prep time: 20 min
Total time: 7 h 10 min
Yield: 8
Ingredients: 1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing; 4 eggs; 3/4 cup half-and-half; 1/4 cup light or dark corn syrup; 2 teaspoons vanilla; 4 tablespoons butter

Prep 20 min
Total 7 hr 10 min
Servings 8

Prep this French toast bake the night before for a no-fuss breakfast treat in the morn! Recipe by Arlene Cummings.

May 21, 2018

Ingredients

1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing
4 eggs
3/4 cup half-and-half
1/4 cup light or dark corn syrup
2 teaspoons vanilla
4 tablespoons butter

Steps

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 centres 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.