Thursday, September 20, 2007

Cinnamon Roll French Toast

This is a great breakfast dish to make for guests. Tony loves it almost as much as he does Monkey Bread- which is saying A LOT!

1/4 cup butter or margarine, melted
2 cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans or walnuts
1 cup maple syrup
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup

Preheat oven to 375 degrees. Pour melted butter into ungreased 13x9-inch glass or metal 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 degrees for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium 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.

TIP OF THE DAY: Do not try to use regular syrup with this recipe. It's really important for this recipe to have the real maple syrup flavor. Spend the extra dollar to buy real maple syrup and I promise you will NOT be disappointed!

Tomorrow's Daily Special: Nutty Orange Coffee Cake