Cinnamon Roll French Toast Bake (Overnight)

By joeyanne

Ingredients

• 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
• 4 eggs
• 3/4 cup half-and-half
• 1/4 cup light or dark corn syrup
• 2 teaspoons vanilla
• 4 tablespoons butter

Details

Servings 1
Cooking time 530mins
Adapted from pillsbury.com

Preparation

Step 1

1. Bake and ice cinnamon rolls as directed on can.

2. Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

3. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

4. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.

5. To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.