Description
A twist on classic French toast using swirled cinnamon rolls, baked in a silky vanilla custard for a decadent morning treat.
Ingredients
Scale
- 8–10 refrigerated cinnamon rolls (about 12–15 oz can or 8 large homemade), halved
- 4 large eggs, whisked until homogenous
- 1 1/2 cups whole milk, warmed slightly
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp brown sugar, lightly packed
- 1/2 cup chopped toasted pecans or sliced almonds
- 1 cup powdered sugar
- 2–3 tbsp cream cheese or heavy cream, softened
- Zest of 1 orange (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Arrange the halved cinnamon rolls, cut side up, in the dish in a snug single layer.
- In a medium bowl, whisk eggs, warmed milk, heavy cream, granulated sugar, vanilla, and salt until smooth and slightly frothy.
- Pour the custard evenly over the arranged rolls and let rest for 15–20 minutes.
- Mix melted butter with brown sugar and brush or drizzle over the exposed tops of the rolls. Sprinkle the toasted nuts across the surface.
- Bake for 30–35 minutes, until golden brown and the center is set but slightly jiggly.
- Meanwhile, whisk powdered sugar with cream cheese or cream and orange zest to a pourable glaze.
- Allow the casserole to rest for 10 minutes before drizzling with glaze and serving.
Notes
Use room-temperature eggs and slightly warm milk for even soaking. For a refined presentation, serve with crème fraîche or a scoop of vanilla bean ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg