French Toast Bundt

By AllisonClayman

Ingredients

• Ingredients
• 24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
• 2 eggs
• 1/3 cup liquid hazelnut coffee creamer
• 3 tablespoons butter, melted
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 tablespoons sugar
• 1/2 tablespoon cinnamon
• 1/2 tablespoon vanilla extract
• 1/4 cup maple syrup
• powdered sugar

Details

Servings 10
Adapted from rhodesbread.com

Preparation

Step 1

Instructions
Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.