Breads & Brunches
My test kitchen was open at 7:00 am this morning. I was too excited to sleep. I love Thanksgiving and thinking about all the blessings God has given me and one of the biggest is my family. So I love it when we are all together. I admit I spoil them a little. They live locally but they come and spend the night with us on the holidays. (who wouldn’t want to come to a free bed and breakfast, all meals included?) It is one of my greatest joys in life, to wake up in the morning and have my family under one roof.
I also am thankful for all of you who visit my blog and hopefully get some enjoyment out of the recipes and photos that you find here. Today I am testing this recipe for you, so that you can be sure that it will be wonderful on Thanksgiving morning. It is one of the winners of the Pillbury Bake-Off contest, so it must be good, and it sounds delicious. But I had to try it before I could recommend it. Poor Bob will have to be my taste tester……again. You would think he would be fat, but he’s not. Everything in moderation.
Here is the link to the recipe. The recipe is also on the back of the box of cinnamon rolls that you can buy at Sam’s. There are 4 tubes in the box, so you can make it twiuvce, or double up on one and bake it longer. For testing purposes, I used GRANDS and changed the vanilla to vanilla bean paste. It is one of my new favs. And I put the pecans on first and then poured the egg mixture over. I like to make things in individual servings. So I tried 4 inch ramekins, you could definitely get by with 3 inch ones, but Bob had no problem finishing it off. I used 1 1/2 Grand Cinnamon rolls per ramekin. You could get by with one per ramekin, or use smaller ramekins. As you will see they were pretty full. OR if you use the regular cinnamon rolls, you would need 2 rolls per ramekin.
Here is the link to the recipe on Pillsbury’s website.
http://www.pillsbury.com/recipes/cinnamon-french-toast-bake/e710db37-7d40-4bba-b63e-e6e4ad81ae81
Pillsbury Cinnamon French Toast Bake
Preheat oven to 375 degree. Place 1/4 cup of butter in baking dish (9X13 or divide among 8- 4″ramekins) and place in oven for a few minutes to melt. Remove from oven.
In a bowl whisk together:
1/2 cup whipping cream
2 tsp. vanilla
6 eggs
2 tsp. ground cinnamon
2 cans Pillsbury refrigerated flaky cinnamon rolls (or Grand Cinnamon rolls) with butter cream icing
Cut each cinnamon roll into 8 pieces. Place in baking dish on top of butter.
Sprinkle chopped pecans on top and pour egg mixture over the top.
Bake for 25 minutes. Tent with foil if the top is getting too brown.
Cool 5 minutes. (remove from ramekins if you used them)
Remove lid from icing and microwave for 15 seconds. Drizzle over french toast. Serve with maple syrup. (I liked it better without the icing and just the syrup) Garnish with whipped cream and pecans.
Bob said “needs a little bacon”.
Happy Thanksgiving!
