Wednesday, December 9, 2009

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 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

French Toast Bake
1/4cup butter, melted
2cans (12.4 oz each) refrigerated cinnamon rolls with icing
cup heavy whipping cream
2teaspoons ground cinnamon
2teaspoons vanilla
1cup Chopped Pecans
1cup maple syrup


Icing from cinnamon rolls

Powdered sugar
1/2cup maple syrup, if desired


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.

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