CINNAMON ROLL FRENCH TOAST

 

  • Cooking Time: 25 mins
  • Servings: varies
  • Preparation Time: 30 mins

Ingredients

  • 8 Rhodes™ Cinnamon Rolls, thawed
  • eggs
  • Caramel Syrup
  • 3/4 cup buttermilk
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Directions

  • 1. Lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed bread pan and push them together to remove any air pockets.
  • 2. Cover with sprayed plastic wrap and let rise until double in size.
  • 3. Remove wrap and bake at 350°F 20-25 minutes.
  • 4. Remove from pan to cool before slicing.
  • 5. Combine eggs and beat well.
  • 6. Dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350°.
  • Caramel Syrup
  • 1. Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4-quart saucepan.
  • 2. Bring mixture to a boil and reduce heat to medium low (make sure it continues boiling).
  • 3. Cook, stirring continually for 8-12 minutes or until the syrup reaches a rich golden brown color.
  • 4. Remove from heat and stir in vanilla.

Notes

This would make the perfect breakfast in bed for Mom!

Website Credit: http://www.rhodesbread.com/recipes/view/2413

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