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CINNAMON ROLL FRENCH TOAST CASSEROLE

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CINNAMON ROLL FRENCH TOAST CASSEROLE
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Serves: 6-8

This is our favourite Christmas morning casserole. Simple, easy, and quick. Christmas is for the family so I don’t like spending too much time in the kitchen. That is why this casserole is excellent also never short in flavour. And the aroma when baking, when you take it out of the oven is so irresistibly good!

Yes, this is my perfect Christmas morning casserole but this is simply delicious all year round – potlucks, parties, brunch, etc.! Inexpensive, can easily be doubled, and a crowd favourite!

Ingredients

2 cans Cinnamon rolls

1/2 c. butter, melted

1/3 c. sugar

2 Eggs

3/4 c. heavy whipping cream (half & half works too)

3 teaspoons cinnamon

1/4 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 c. chopped pecans

Icing from cinnamon roll packages

How to make Cinnamon Roll French Toast Casserole

Step 1:Melt the butter with sugar in a large glass bowl.

Step 2: Whisk in the eggs, cream, cinnamon, nutmeg, and vanilla.

Step 3: Into fourths, slice the cinnamon roll and put the pieces into the bowl with the egg mixture. Toss to fully coat, then transfer into a greased 9 x 12-inches casserole dish, making sure to evenly spread out. Coat the casserole with any leftover egg mixture and sprinkle with pecans.

Step 4: Place inside 350 degrees preheated oven and bake for about 35 to 40 minutes until brown. Do a toothpick test to check if the casserole is ready.

Step 5: Before the casserole is done, warm the icing from the cinnamon rolls for 15 seconds in the microwave. Pout this over the casserole once it is out of the oven.

NOTE:

You can make this casserole a day ahead. Just leave out the pecans, cover, and store the casserole in the fridge. In the morning, add the pecans and pop them in the oven.

CINNAMON ROLL FRENCH TOAST CASSEROLE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cans Cinnamon rolls
  • 1/2 c. butter, melted
  • 1/3 c. sugar
  • 2 Eggs
  • 3/4 c. heavy whipping cream (half & half works too)
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1/2 c. chopped pecans
  • Icing from cinnamon roll packages
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Instructions

Step 1:Melt the butter with sugar in a large glass bowl.

Step 2: Whisk in the eggs, cream, cinnamon, nutmeg, and vanilla.

Step 3: Into fourths, slice the cinnamon roll and put the pieces into the bowl with the egg mixture. Toss to fully coat, then transfer into a greased 9 x 12-inches casserole dish, making sure to evenly spread out. Coat the casserole with any leftover egg mixture and sprinkle with pecans.

Step 4: Place inside 350 degrees preheated oven and bake for about 35 to 40 minutes until brown. Do a toothpick test to check if the casserole is ready.

Step 5: Before the casserole is done, warm the icing from the cinnamon rolls for 15 seconds in the microwave. Pout this over the casserole once it is out of the oven.

Notes

You can make this casserole a day ahead. Just leave out the pecans, cover, and store the casserole in the fridge. In the morning, add the pecans and pop them in the oven.