Cinnamon French Toast Bake

By Pebbles-2

delicious! Make the night before for easter brunch and reheat, uncovered @325 for ~20 minutes.

Ingredients

• 1/4 C butter, melted
• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 6 eggs
• 1/2 C heavy whipping cream
• 2 t ground cinnamon
• 2 t vanilla
• 1 C chopped pecans
• 1 C maple syrup
• Icing from cinnamon rolls
• Powdered sugar

Preparation

Step 1

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch 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 30-45 minutes or until golden brown and no longer wet/sloshy. 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.