Monday, December 20, 2010

Cinnamon Roll French Toast

Since I'm on vacation and have time to cook breakfast, I thought I'd try out this recipe I've had for a while and been wanting to try:

1can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
2/3cup milk
4tablespoons maple syrup
1teaspoon vanilla

1. Bake cinnamon rolls as directed on package. Let rolls cool completely.

2. Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.

3. In a shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.

4. In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. I love vanilla, so I added a little to this mixture.

Serve over French toast...Jay stopped by on his way to work and he's a picky heater. This recipe passed the Jay test!

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