If French Toast met Cinnamon Rolls and they fell in love and had a child – it would be this. It’s basically a breakfast bread pudding, but this could probably be served for a dessert too, and no one would hold it against you.
The preparation of this dish is surprisingly simple and would be great to throw together for overnight guests. Two packages of cinnamon rolls magically turn into a 9×13 casserole that could feed 8-10 people easily. It’s sticky and warm and would be lovely on a winter’s morning, or really anytime that cereal and fruit just isn’t going to cut it.
Caramel Cinnamon French Toast Bake (adapted from Pillsbury)
- 1/4 C Butter, melted
- 2 cans of Grands! Caramel Cinnamon Rolls
- 5 Eggs
- 1/2 C Heavy Whipping Cream
- 2 tsp Ground Cinnamon
- 1/2 C Chopped Pecans
- Maple Syrup
Preheat oven to 375 degrees F.
Pour the melted butter on the bottom of the ungreased 9×13 baking dish. Cut the cinnamon rolls into pieces of eight and scatter them across the bottom of the baking dish. Reserve caramel frosting for later.
In a medium bowl, whisk together eggs, heavy whipping cream and ground cinnamon. Pour over the contents of the baking dish. Sprinkle the chopped pecans on top and drizzle the entire dish with maple syrup.
Bake 25-35 minutes, until the center is no longer gooey. Allow to cool for 10 minutes.
Microwave caramel frosting for 20 seconds and then drizzle over the cooled casserole. Serve immediately and enjoy!