Cinnamon Roll Stuffed French Toast Food

CINNAMON ROLL STUFFED FRENCH TOAST

Steps:

• Start by adding the eggs, coconut milk, cinnamon, and nutmeg to a shallow bowl or pie dish. I love a pie dish for this, it makes it easy! Then whisk it all together until it is blended well.
• In a separate bowl add the sugar and cinnamon, set aside.
• Grab your slices of Canyon Bakehouse bread and spread the cream cheese on every slice, it's about 1 tbsp. of cream cheese per slice of bread.
• After you have a generous amount of cream cheese on each slice you will sprinkle the cinnamon sugar generously on top of the cream cheese. It's about 1 tsp. per slice of bread.
• Gently press 2 slices together with the cream cheese in the middle to basically create a sandwich. Place about 2-3 of the "sandwiches" in the pie dish with the egg mixture. Let it soak it up for 2-3 minutes and flip. After flipping, add the coconut oil to the pan and heat the pan on medium heat.
• Add the French toast, about 2-3 of the "sandwiches", you will likely need to do this in 2 batches unless you have a pan big enough to fit all of them. Cook 2 minutes on each side and then remove from heat. If your stove runs hot, or the French toast seems to be cooking too fast, reduce the heat slightly.
• Serve warm and dust with powdered sugar. Enjoy!!

CINNAMON ROLL STUFFED FRENCH TOAST

Steps:

• Cut a large slit (about 1 inch across) in each piece of bread. Mix together the brown sugar and cinnamon. Stuff about 2 tablespoons into each piece of bread. Add a tablespoon of butter into each slit with the sugar mixture. Grease a 9x9 baking dish. Layer the stuffed french toast in the dish. Whisk together the milk, eggs, and vanilla. Pour it over the stuffed bread, try to cover each piece of bread completely. Cover and chill for at least 4 hours or overnight. Bake at 350ºF for 35-40 minutes until golden brown and filling is slightly oozing out of the bread. Whisk together the frosting ingredients until smooth and drizzle over the warm french toast before serving.

CINNAMON ROLL STUFFED FRENCH TOAST

Steps:

• Slice the bread loaf into 1 1/2-2″ thick slices. In the middle of each of those slices, use the knife to cut down into the bread to create a pocket. Set each slice aside.
• In a shallow bowl, whisk together the remaining ingredients for the French toast soak - eggs, milk, vanilla, cinnamon and dash of nutmeg. Set aside.
• In another bowl, whisk together the ingredients for the filling. Spread the filling into the pocket of each slice of bread.
• In a small food processor, or bowl, beat together the cream cheese syrup ingredients until smooth. Set aside.
• Heat a large skillet, or electric skillet to 350 degrees, until it is hot. Soak each filled slice of french toast in the egg/milk mixture until it is soaked through, about 2 minutes each side. Spray the skillet with non-stick spray and fry the french toast until it is deep golden brown on each side. Plate, and serve with cream cheese syrup. Repeat with all remaining French Toast.

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 AND APPLE-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375°.
• Arrange half the bread cubes in an 8-inch baking dish.
• Distribute the cream cheese cubes evenly over the bread.
• Distribute the chopped apple over the top, and cover with the remaining bread cubes.
• Beat the eggs, milk, and cinnamon together; pour over all.
• Bake for 35 minutes, uncovered.
• Sprinkle with powdered sugar before serving.
• *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed.
• *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed.
• *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.

CINNAMON ROLL FRENCH TOAST

Steps:

• 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.