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Thursday, April 23, 2020

caramel cinnamon french toast

1/4 cup melted butter
2 cans Pillsbury refrigerated Caramel Rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (optional)

Preheat the oven to 375 degrees.
Pour the melted butter into an ungreased 13x9 glass baking dish. Separate both cans of refrigerated Caramel Rolls into 16 rolls, setting the icing aside. Then cut each Caramel Roll into 8 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 Caramel Roll pieces. Sprinkle the top with the pecans.
Bake for 20 to 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 syrup if desired.

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1 comment:

  1. Annie, this french toast looks so good!! Love the idea of using Pillsbury and making it into toast form.


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