Cinnamon French Toast Bake Recipe - Allrecipes.com
Cinnamon French Toast Bake Recipe
  • READY IN 1 hr

Cinnamon French Toast Bake

Recipe by  

"This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors. "

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Original recipe makes 16 servings Change Servings
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Directions

  1. Heat oven to 375 degrees 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.
  2. 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.
  3. Bake at 375 degrees 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.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr

Footnotes

  • High Altitude (3500-6500 ft): Bake at 375 degrees F. for 25 to 30 minutes.
  • Submitted by
  • Will Sperry, Bunker Hill, WV
  • Bake-Off® Contest 41, 2004
  • Bake-Off is a registered trademark of General Mills ©2009
  • 2009© and ®/™ of General Mills
  • ®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
  • Eggland's Best is registered trademark of Eggland's Best, Inc.
  • Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
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Reviews More Reviews

Mar 10, 2009

All 3 of my teenage sons loved these. I had extra store brand cinnamon rolls...10 to a package. I cut each of them in 1/4's...and used a regular 9 x 13 cake pan. I didn't add the nuts, and I used just plain eggs. I also didn't have heavy cream so I used evaporated milk instead. I'm still rating it a 5 because it turned out great...even with my changes. There was no need to put the extra syrup on afterwards..the mixture poored on top was plenty.

 
Jan 05, 2010

I have used this recipe several times for family and church and it always gets rave reviews. I do cut down on the syrup if I'm using maple-flavored as opposed to real maple syrup as the artificial kind can be too sweet. Best served warm!

 

5 Ratings

May 11, 2009

I made this for a Mother's Day brunch and it was a hit. I did not use heavy whipping cream; I used Half and Half.I used 1/2 cup of maple syrup instead of the 1 cup for drizzling before baking because I thought the recipe as given was to sweet for our taste. Otherwise I followed the recipe. Easy and delicious.

 
Mar 31, 2009

Delicious!!! The middle was a little soggy as that is where all the syrup was but it was so delicious that it din't bother us a bit. next time I will use less syrup.

 
Mar 23, 2009

I normally don't like french toast personally, but this was excellent. My family loved it and it was suggested that maybe we should add apples to it next time.

 

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Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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