Cinnamon French Toast Bake

Even though I have been trying to eat healthy, I try to have more of a healthy lifestyle.  I usually try to eat healthy most of the time, by having healthy lunches, healthy dinners, and healthy snacks. However, taking a break once in a while is a good thing, as long as you do it in moderation.  I still eat sweets, but just try not to overdo it.   

I love to eat dessert and this breakfast is just like eating dessert.  My husband loves cinnamon buns, so when I saw this recipe for a Cinnamon French Toast Bake made from refrigerated cinnamon buns, I knew I had to make it.  I made this for Christmas Breakfast, and while it was sweet, it was so good! It is like eating a cinnamon bun and french toast combined.  This is a great breakfast for any special occasion, or just because.  Enjoy!!

Cinnamon French Toast Bake
(Adapted from the Best of the Pillsbury Bake-Off Cookbook)

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

1.  Preheat the oven to 375 degrees.

2.  Pour the melted butter into an ungreased 13x9 glass baking dish.  Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside.  Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish.

3.  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 bun pieces.  Sprinkle the top with the pecans and then drizzle with the maple syrup.

4. Bake for 20 to 28 minutes or until golden brown.  Cool for 15 minutes.

5.  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.

*Alyssa*

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