Overnight Cinnamon Roll French Toast Casserole
Cinnamon rolls, French toast, casseroles… ok two out of three for me but seriously what is not to like about this one?
I can hear you now, what’s that? Diabetes in a bowl? Shoot man, we ain’t gonna live forever are we? Here, I will let you have a hit of insulin if you don’t make too much of a fuss.
As you may have guessed for the title, part of this recipe requires preparation the night before. Didn’t your momma tell you that anything good is worth working for? Let me tell you right now this is GOOD!
The recipe itself is slightly more difficult than boiling water, so everyone can make this and bask in the heavenly sugar high it provides!
- 12 cinnamon rolls
- 8 large eggs
- 1 cup whole milk
- 2 cups half and half
- 1 tbsp sugar
- 2 tsp. pure vanilla extract or paste
- 2 tsp. All Spice
- ½ tsp. salt
- ½ tsp. ground nutmeg
- ½ cup raisins
- Pinch of kosher salt
- (This is to be made the day of baking the French toast)
- Mix the ingredients together thoroughly and set aside to use for topping on French toast
- 2 sticks of butter at room temperature
- ¼ cup Maple syrup
- 3 tbsp Corn syrup
- 2 cups firmly packed brown sugar
- 1 cup chopped pecans (optional)
- Bake cinnamon rolls according to directions and cut vertically across in half.
- Place mixture in refrigerator to solidify. (The next day dollop teaspoon size balls of the mixture on top of the casserole before baking. I take a small spoon and scoop out a teaspoon size for the topping and evenly drop it all over the top of casserole. There will be some of the sugar mixture left and will keep in refrigerator for a month.)
- Spray Pam on a 13 X 9 cooking dish.
- Layer the sliced cinnamon rolls tightly together in the pan.
- Whisk together the eggs, milk, half and half, sugar, vanilla, all spice, nutmeg, raisins and salt.
- Pour egg mixture over the cinnamon rolls in baking dish. Press down on the rolls to make sure they are covered with egg liquid. Cover dish with plastic wrap and place in refrigerator for at least 8 hours or overnight.
- DAY OF BAKING THE FRENCH TOAST
- Preheat oven to 350 degrees on convection bake.
- Remove the baking dish from the refrigerator and set out at room temp and remove the plastic wrap.
- Using a spoon, dollop the butter/sugar mixture evenly on top of the French toast.
- Place in oven and bake for 45 minutes until middle is firm and golden brown.
- Remove from oven and let set for 10 minutes. Scoop out servings of casserole and place on plate. Top with Toffee sauce and nuts if desired. Sprinkle with powdered sugar.
- This dish needs to be made at least 8 hours in advance or the night before you plan to serve