Overnight Cinnamon Roll French Toast Bake

By cindyandmojo

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

Preparation

Step 1

Bake and ice cinnamon rolls are directed on package.

Bake and ice cinnamon rolls as directed on package.

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.

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

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.