Description
This Cinnamon Roll French Toast Casserole is a delightful and decadent breakfast dish combining the best of cinnamon rolls and French toast. With a creamy custard soak and a golden baked finish topped with sweet icing, it’s perfect for a brunch or special morning treat.
Ingredients
Scale
Cinnamon Rolls
- 2 cans refrigerated cinnamon rolls with icing
Custard Mixture
- 6 large eggs
- 0.5 cup milk
- 0.5 cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 0.25 cup maple syrup
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cut Cinnamon Rolls: Open the cinnamon roll tubes and cut each roll into quarters. Spread the pieces evenly in the prepared baking dish to ensure even baking.
- Make Custard Mixture: In a medium bowl, whisk together 6 large eggs, 0.5 cup milk, 0.5 cup heavy cream, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, and 0.25 cup maple syrup until fully combined for a smooth custard.
- Pour Custard Over Rolls: Pour the custard mixture evenly over the cinnamon roll pieces. Gently press down to help the cinnamon rolls soak up the custard.
- Rest the Mixture: Let the casserole rest for 10 minutes. This allows the cinnamon rolls to absorb the custard and ensures a moist bake.
- Cover and Bake: Cover the dish with foil to prevent over-browning and bake in the preheated oven for 30 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10–15 minutes until the casserole is golden brown and fully set.
- Cool and Serve: Let the casserole cool for 5 minutes. Drizzle the cinnamon roll icing over the top, then serve warm for a luscious breakfast treat.
Notes
- You can prepare the casserole the night before and refrigerate it; just add a few extra minutes to the baking time.
- Use full-fat dairy for a richer flavor.
- Covering with foil during baking prevents the top from burning while ensuring the inside cooks through.
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
- This recipe yields 12 servings, perfect for feeding a brunch crowd.
