Description
This Cinnamon Roll French Toast Casserole combines the classic flavors of cinnamon rolls with the comforting texture of French toast, baked to golden perfection. It’s an easy-to-make breakfast treat that’s perfect for feeding a crowd or enjoying on a lazy weekend morning.
Ingredients
Scale
Cinnamon Roll Base
- 2 cans refrigerated cinnamon rolls with icing
Custard Mixture
- 6 large eggs
- 0.5 cup milk
- 0.5 cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 0.25 cup maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
- Cut Cinnamon Rolls: Open the cinnamon roll tubes and cut each roll into quarters. Spread the pieces evenly in the prepared baking dish.
- Make Custard: In a medium bowl, whisk together the eggs, milk, heavy cream, ground cinnamon, vanilla extract, and maple syrup until well combined and smooth.
- Combine: Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish. Press gently to help the pieces soak up the custard.
- Rest: Let the casserole rest for 10 minutes to allow the flavors to meld and the bread to absorb the custard.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to cook the custard through without over-browning.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the casserole is golden brown and set.
- Cool and Serve: Cool the casserole for 5 minutes, then drizzle the included cinnamon roll icing over the top. Serve warm for a delicious breakfast or brunch treat.
Notes
- For a richer flavor, use half-and-half instead of milk or heavy cream.
- Make sure to grease the baking dish well to prevent sticking.
- Allowing the casserole to rest before baking ensures the cinnamon rolls absorb the custard thoroughly.
- Add chopped nuts or chocolate chips to the custard mixture for extra texture and taste.
- Store leftovers in the refrigerator and reheat in the oven or microwave before serving.
