Description
This Cinnamon Roll French Toast Casserole combines the gooey goodness of cinnamon rolls with the creamy, custardy delight of French toast. It’s an irresistible, make-ahead breakfast that’s great for feeding a crowd!
Ingredients
Units
Scale
For the Casserole:
- 2 (12.4 oz) cans of refrigerated cinnamon rolls (with icing)
- 6 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
For the Topping:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Optional Toppings:
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Prepare the cinnamon rolls:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Open the cans of cinnamon rolls and cut each roll into quarters. Spread the pieces evenly in the prepared baking dish.
- Make the custard:
- In a large mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, and maple syrup until well combined.
- Assemble the casserole:
- Pour the custard mixture evenly over the cinnamon roll pieces, ensuring they’re all coated. Let the mixture sit for 10 minutes to allow the rolls to soak up the custard.
- Add the topping:
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Drizzle the mixture evenly over the casserole.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is golden brown and cooked through.
- Drizzle the icing:
- Warm the reserved cinnamon roll icing (included in the cans) and drizzle it over the casserole while it’s still warm.
- Serve:
- Serve warm, and top with powdered sugar, berries, or whipped cream if desired.
Notes
- For a make-ahead version, prepare the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning.
- You can use cream cheese frosting instead of the provided icing for a richer flavor.