Description
This Cinnamon Roll French Toast Casserole is a decadent and easy breakfast or brunch dish. Made with refrigerated cinnamon rolls baked in a creamy custard and topped with a sweet glaze, it’s a perfect way to start a special morning.
Ingredients
Units
Scale
- 2 (12.4-ounce) cans refrigerated cinnamon rolls (set icing aside)
- 4 large eggs
- 1 cup milk (any kind)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 cup maple syrup
Instructions
- Preheat and Prep: Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
- Assemble: Cut each cinnamon roll into quarters and place in the prepared dish.
- Make Custard: In a bowl, whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Pour over cinnamon rolls and press down slightly. Drizzle with maple syrup.
- Bake: Bake for 30-35 minutes, or until golden brown and the center is set. Drizzle with the icing that came with the cinnamon rolls.
Notes
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Assemble the casserole and refrigerate for up to 2 days before baking. Drizzle with syrup and bake as directed when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 20g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
