My family from Houston were here last weekend and it was a great visit. The kids are growing so fast--Bradley is 15 today and will soon have his learner's permit. The girls are so cute (and smart, of course).
A highlight of the visit was getting to cook. I made a great casserole for lunch on Saturday along with Scott's Firehouse Cornbread, but the big hit was for breakfast on Saturday morning: Cinnamon French Toast Bake. It's here, along with photos, of course.
CINNAMON TOAST BAKE
1/4 C. butter, melted
2- 12.4 oz . cans Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans (I used walnuts. Like them better)
1 C. maple syrup
Icing from cinnamon rolls
1/2 C maple syrup, if desired
Heat oven to 375 degrees. Pour melted butter into ungreased 13x9 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 baking dish
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with nuts. Drizzle with 1 C. syrup.
Bake at 375 for 20-28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing. Microwave on 50% for 10-15 seconds or until drizzling consistency. Drizzle icing over top. Sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with additional 1/2 C. syrup (heated a little).