Cinnamon Roll French Toast Casserole is everything you love about classic French toast except it's in a quick and easy casserole that can be made in 30 minutes! Or, you can make it ahead, let it sit overnight, and bake it in the morning for breakfast or brunch!
217.5 ouncecans refrigerated cinnamon rolls with icing8 count each
5wholeeggs
1/2cupheavy cream
2teaspoonground cinnamon
2teaspoonvanilla
1/2cupmaple syrup
1cupchopped pecansoptional
Instructions
Preheat oven to 375 degrees.
Melt butter and pour into a 9x13 baking dish. Spread to coat the pan.
Separate cinnamon rolls into individual pieces and cut each cinnamon roll into quarters. (Reserve icing for later). You should have 64 cinnamon roll pieces. Place pieces in the prepared baking dish. Set aside.
In a medium bowl, whisk eggs. Add heavy cream, cinnamon, and vanilla and whisk until well blended. Pour into the pan over the cinnamon roll pieces.
Drizzle maple syrup over the casserole. Refrigerate overnight, or bake immediately.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let rest for 5 minutes.
Knead frosting packet and drizzle over the casserole. Serve with additional maple syrup or whipped cream.
Notes
You can make this casserole ahead of time in two ways.
Completely assemble the casserole. Cover with foil. Refrigerate overnight. Bake it in the morning.
Cut cinnamon rolls and add to the pan. Make the custard. Refrigerate the prepared cinnamon rolls and cream custard separately. Pour custard and maple syrup over the cinnamon rolls when you're ready to bake. Bake. Serve.
The longer the cinnamon roll bake soaks in the custard the more gooey and soggy it will be. If you bake it right away it will be a little drier.