Baked French Toast

Submitted by Patti Wilson


1/4 cup melted butter (or margarine)

2 (12.4 oz) cans Pillsbury Refrigerated Cinnamon Rolls with icing

6 eggs

1/2 cup heavy whipping cream

2 tsp cinnamon

2 tsp vanilla

1 cup chopped pecans

1 cup maple syrup (pancake syrup)

Icing from rolls


Heat oven to 375. Pour melted butter into ungreased 9x13 glass baking dish. Separate both cans of dough into 16 rolls: set icing aside. Cut each roll into 8 pieces (a pizza cutter works great for this); place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1-cup syrup.

Bake 375 for 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave 10-15 seconds or until drizzling consistency. Drizzle over top.

If desired, sprinkle with powdered sugar. Enjoy!!!