Cinnamon Roll French Toast BakeOle & Shaina Olmanson
This is the quintessential brunch fare. It’s sweet, but not overly so. It’s satisfying. It bakes up in large quantities easily, and it uses day-old bread that you would probably toss out anyway or, in this case, day-old cinnamon rolls.
This French toast bake is one to write home about. It’s the one people will ooh and ahh at your creative genius for come Easter morning thinking you woke before dawn to throw together hot breakfast when all you did was roll out of bed, turn the oven on and jump in the shower.
Whether you bake up a massive amount of cinnamon rolls like I did or just hit up the local bakery for the old ones is up to you. Throw this together the night before and tuck it away in the fridge ’til morning. Warm breakfast is just 45 minutes in the oven as you shower and make yourself a cup of coffee or crawl back in bed and hit the snooze.
Cinnamon Roll French Toast Bake
12-20 (depending on size) day-old cinnamon rolls, cut into 2″ pieces
2 1/4 cups milk
Fill a 9×13″ baking dish with cinnamon roll pieces. Allow to stand on the counter for at least 30 minutes to dry out the edges further. Beat eggs and whisk in milk. Pour over dry cinnamon rolls, pressing down or stirring to coat evenly. Place the pan in the refrigerator until the next morning.
Preheat the oven to 350 degrees F. Bake for 45 minutes or until the bread is baked through. Remove from oven and allow to rest 10 minutes. Serve with powdered sugar or maple syrup alongside fruit and sausage or bacon for an easy warm breakfast.
Makes 6-8 servings.