GREAT VISIT AND GREAT RECIPE.....

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.

Everyone is sitting in the den--each with a gizmo. Ann is in the chair and John and Laura are on the love seat. You can't see Bradley. He's just to the right.

Linzie, of course, sitting in my lap. True lap rat.

The kids at breakfast: Grace, Bradley and Ann. And here is the recipe:

CINNAMON TOAST BAKE

1/4 C. butter, melted
2- 12.4 oz . cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
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

Garnish:
Icing from cinnamon rolls
powdered sugar
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).