Cinnamon Roll French Toast Bake

Every year this delicious casserole is the main request for our special holiday brunch menu. My kids and hubby can't get enough of this gooey, sweet casserole and we very rarely have leftovers ;) One of my favorite things about this recipe is that it can be made ahead of time and stored in the fridge overnight so it's ready to bake Christmas or Easter morning (we also love bake it on Thanksgiving morning or birthday mornings too :)) which saves me tons of time on holiday mornings & allows me to not spend so much time in the kitchen. ;) I also love that it is an easy recipe to make and my kids enjoy helping me prep the dish. We hope you and your family will create many wonderful memories when you mix up this delicious dish too!

INGREDIENTS:

2 cans Annie's (no gmo's, all natural) or any other brand of cinnamon rolls you prefer) cinnamon rolls

1/2 cup butter, melted (1 stick)

1/3 cup sugar

2 eggs

3/4 cup heavy whipping cream or half & half

3 tsp. cinnamon

1/4 tsp nutmeg

2 tsp vanilla extract (I prefer homemade pure vanilla extract)

Icing from cinnamon roll packages

*Optional: 1/2 cup chopped pecans

INSTRUCTIONS:

*Preheat oven to 350' and grease a 9x13 baking dish with coconut oil spray

1. In a large bowl mix melted butter & sugar.

2. Beat in eggs, cream, cinnamon, nutmeg & vanilla.

3. Open cinnamon roll packages & slice each roll into fourths.

4. Place each piece into the bowl of egg mixture and coat thoroughly. Then place the pieces into a greased 9x13 casserole dish and spread out evenly.

5. Use any leftover mixture to pour over casserole & sprinkle with pecans if desired.

6. Bake at 350' on low rack for 35-40 minutes or until brown and bubbling (use a toothpick to check if it's done).

7. Remove from oven and allow to cool for 5-10 minutes. While casserole is cooling heat up icing packets in microwave for 8-10 seconds in a microwave safe dish. Snip end of packet and drizzle over casserole.

8. Serve and Enjoy!! :)

Happy Holidays friends!

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