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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bake and ice cinnamon rolls as directed on can. | 2. Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla. | 3. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly. | 4. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight. | 5. To serve, heat oven to 400°F Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter. | 6. Warm maple syrup goes well over this baked French toast, too. | 7. One-half cup of chopped nuts, chocolate chips or raisins make a great add inches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pillsbury cinnamon	1	can	refrigerated	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
half	3/4	cup		-	-	-	-
corn syrup	1/4	cup		241.2575	65.4635	0.0	0.1705
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter	4	tablespoons		342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.