Both of my boys started school today. My oldest is in 3rd grade and my youngest is in preschool now. It was a sad day for me but I hope to fill the emptiness in my house soon with a bundle of joy… I still need to work on my hubby on that one. So in the meantime I will just keep on cooking! ha I wanted to make my boys something for breakfast for their first day. Something easy and something that I knew that they would love. My 3rd grader gobbled it down! I do have to say it was so delicious! And I loved how easy this was to put together! You can’t go wrong with Cinnamon french toast. It turned out awesome!
Rating: 4 stars Difficulty of Recipe: 2 stars
Things that I changed: I kept it the same
Things that I would do differently next time: Half the recipe and make it in a 8×8. It would be perfect for the 4 of us.
Will I make it again? Of course!
Recipe from: Crumbs and Chaos
1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
1/2 cupheavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cupchopped pecans
3/4 cup maple syrup
Preheat oven to 375 degrees.
Pour the melted butter into an ungreased 9×13 glass baking dish. Seperate both cans of refrigerated cinnamon rolls into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon into 4 pieces and place the pieces on top of the butter in the baking dish.
In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon roll pieces. Sprinkle the top with the pecans and then drizzle with maple syrup.
Bake for 20-28 minutes or until golden brown. Cool for 15 minutes.
Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
Drizzle the icing over the top of the french toast bake. Serve with additional syrup if desired.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.