Beazell's Cook Book

French Toast Bake

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1/4 Butter, melted
2 cans (12.4 oz each) 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
1 cup maple syrup

Garnish
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired

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 20 to 28 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

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.

Recipe by Pillsbury

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