Brunch Food

Yesterday I had the pleasure of enjoying making some fun crafts and treats with a very cool group of moms at a Mothers Group that I have joined. I was asked to bring a holiday brunch item to share. I remembered a recipe that a friend of mine had made for a brunch she held for a group of ladies awhile back. It certainly was brunch food and could certainly fit the holiday requirement. If you need a quick and yummy breakfast or brunch dish this season, this is perfect. Who can resist cinnamon rolls? These are out of a can, but with the mixture you pour over the top, they'll never know.

The one downside....do you know how much a jar of Maple syrup costs? I was dumbfounded as I only ever buy generic pancake syrup! It was worth it though. Yum!

Cinnamon French Toast Bake

INGREDIENTS

French Toast Bake
1/4	cup butter, melted
2	cans (12.4 oz each) refrigerated cinnamon rolls with icing
6	eggs
1/2	cup heavy whipping cream
2	teaspoons ground cinnamon
2	teaspoons vanilla
1	cup Chopped Pecans
1	cup maple syrup
Garnish
	Icing from cinnamon rolls
	Powdered sugar
1/2	cup maple syrup, if desired

DIRECTIONS

	Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; 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 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
	Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.