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Overnight Cinnamon Roll French Toast Bake

Overnight Cinnamon Roll French Toast Bake
  • 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.

  • Warm maple syrup goes well over this baked French toast, too.
  • One-half cup of chopped nuts, chocolate chips or raisins make a great add in.

Nutrition Facts

Serving Size: 8
Calories
300
Total Fat
16g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
115mg
Sodium
430mg
Total Carbs
34g
Dietary Fiber
0g
Sugars
14g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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