Cinnamon Roll French Toast Casserole Food

CINNAMON ROLL FRENCH TOAST BAKE RECIPE

Steps:

• In a medium casserole or baking dish (we used 9x13), spray with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and evenly spread into the bottom of the baking dish.
• In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Whisk together well, and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight, at least 6-8 hours. Rolls will begin to thaw and rise.
• Preheat oven to 375 degrees. Remove the plastic wrap and bake the French toast for 35-40 minutes or until the rolls are well browned on top.
• Remove from oven and frost with the cream cheese frosting from the cinnamon roll package (if desired). You can also top with your favorite syrup.

CINNAMON ROLL FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

CINNAMON ROLL FRENCH TOAST

Steps:

• 1. Preheat oven to 375 degree F. Melt the butter and pour into the bottom of a 9 x 13 glass baking dish.
• 2. Open the cans of cinnamon rolls and separate into individual rolls. Cut each of the rolls into 6 pieces.
• 3. Place them into the baking dish on top of the butter, distributing the pieces evenly.
• 4. Beat the eggs with a whisk. Add the cream, cinnamon, and vanilla; whisk until well blended.
• 5. Pour the egg mixture over the cinnamon roll pieces and then sprinkle with the pecans. ( I sprinkle half of the nuts on the cinnamon roll, then the rest on top. )
• 6. Drizzle the maple syrup over the top.
• 7. Place in the preheated oven, uncovered. Bake for 24 to 28 minutes or until golden brown.
• 8. Remove from the oven and allow to cool for 15 minutes. While the French toast is cooling, if need be microwave the icing provided with the rolls for a few seconds or until it is a drizzling consistency.
• 9. Drizzle the icing over the French toast and then sprinkle with powdered sugar. ( totally optional )
• 10. Serve by spooning the syrup from the bottom of the pan over the cinnamon rolls. Serve with additional syrup.

CINNAMON SWIRL FRENCH TOAST CASSEROLE

Steps:

• Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
• Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

CINNAMON ROLL FRENCH TOAST BAKE

Steps:

• Heat oven to 375 degrees. Prepare 13 x 9 dish with cooking spray.
• Remove rolls from can (feel free to use the reduced fat, non-"Grands" version). Separate into rolls and then cut each roll into 8 pieces. Place cut rolls in prepared dish. Set included icing aside.
• In a medium bowl, combine egg beaters, milk, cinnamon, and vanilla. Pour over rolls.
• Sprinkle with walnuts.
• Drizzle with maple syrup.
• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
• Remove covers from icing. Microwave 10 to 15 seconds and then drizzle over particially cooled casserole. Enjoy!
• Serve with additional maple syrup if desired (I never have needed it.).

CINNAMON ROLL FRENCH TOAST CASSEROLE (MAKE AHEAD)

Steps:

• Preheat your oven to 375
• Melt butter down in microwave and pour into your glass 9 x13 pan. If you use a smaller pan, like a 9x11, just make sure your rolls are not too thick that they wont bake properly.
• Cut each roll into 8 pieces ( 2 cans worth)
• Place cinnamon rolls into the casserole dish on top of melted butter.
• In a separate bowl, beat eggs, spices, whole whipping cream and vanilla.
• Pour egg mixture over cinnamon rolls in dish, covering as much as possible.
• Top with 1 cup of maple syrup and sprinkle with pecan pieces.
• Bake French Toast Casserole in oven for as little as 25 minutes or as much as 40 minutes. The trick here is to make sure your rolls are cooked in the center without burning your tops of the casserole or drying out the rolls. A gas oven and slightly thicker (17 oz) rolls, took 35 minutes total.
• Pull breakfast casserole out and let cool for 15 minutes.
• Melt down icing from rolls (make sure you remove the metal lid) in the microwave for 10 seconds.
• Pour icing onto casserole.
• Serve breakfast casserole while warm - can also be served with powdered sugar, extra icing, or extra maple syrup.

OVERNIGHT CINNAMON ROLL FRENCH TOAST BAKE

Steps:

• Spray a medium casserole with non-stick cooking spray. Cut the frozen cinnamon rolls into quarters, and evenly spread into the bottom of the baking dish.
• In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Whisk together well, and pour over the cinnamon roll pieces. Cover the baking dish with plastic wrap and refrigerate overnight, at least 6-8 hours. Rolls will begin to thaw and rise.
• Preheat oven to 375 degrees. Remove the plastic wrap and bake the French toast for 35-40 minutes or until the rolls are well browned on top. Remove from oven and drizzle with icing from the cinnamon roll package.

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.