 | | Directions |
- Preheat oven to 375°. Melt the butter and pour into the bottom of a 9 x 13 glass baking dish.
- Open the cans of cinnamon rolls and separate into individual rolls. Cut each of the rolls into 8 pieces and put them into the baking dish on top of the butter, distributing the pieces evenly.
- Beat the eggs with a whisk. Add the cream, cinnamon, and vanilla; whisk until well blended.
- Pour the egg mixture over the cinnamon roll pieces and then sprinkle with the pecans.
- Drizzle the maple syrup over the top.
- Place in the preheated oven, uncovered. Bake for 24 to 28 minutes or until golden brown.
- Remove from the oven and allow to cool for 15 minutes.
- While the French toast is cooling, microwave the icing provided with the rolls for a few seconds or until it is a drizzling consistency.
- Drizzle the icing over the French toast and then sprinkle with powdered sugar.
- Note: When serving, spoon some of the syrup from the bottom of the pan over the French toast.
- Serve with additional maple syrup.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 glass baking dish
Servings: 12
|  | | Ingredients | | - | | 1/4 cup butter |
| - | | 2 cans refrigerated Cinnamon rolls with icing, 12.4 oz. cans |
| - | | 6 eggs |
| - | | 1/2 cup heavy whipping cream |
| - | | 2 teaspoons cinnamon |
| - | | 2 teaspoons vanilla |
| - | | 1 cup chopped pecans |
| - | | 1 cup maple syrup - plus additional for serving |
| - | | powdered sugar |
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