Overnight Cinnamon Roll French Toast Casserole

 

Ingredients

US|METRIC
4 SERVINGS
  • 2 cans cinnamon rolls or 12 slices bread (thick Texas-style, very soft, very thick white bread - often called "Texas Toast")
  • 2 cups milk (I usually use Fat Free Half & Half)
  • 6 large eggs
  • 1 1/2 tsp. vanilla extract
  • 3 Tbsp. sugar
  • 1/2 cup sugar (divided)
  • 1/4 cup brown sugar (packed)
  • 1 1/2 Tbsp. ground cinnamon (divided)
  • 6 Tbsp. melted butter
  • 2 oz. cream cheese (softened)
  • 3 Tbsp. butter (softened)
  • 1 tsp. vanilla
  • 6 Tbsp. milk (as needed)
  • 5 cups powdered sugar

    1. First, cut the Texas toast into 1-inch cubes and add about half of them to a prepared, 9″ x 13″ baking pan (look for one that’s at least 2 inches deep around the edges). 
    2. In a small bowl, mix together the ¼ cup of sugar, ¼ cup of brown sugar, and 1 tablespoon of cinnamon. Sprinkle this sugar mixture over the bread cubes you’ve put in the baking pan. 
    3. Add the rest of the bread cubes to the pan. In another bowl, whisk together the milk, eggs, vanilla, and sugar. Pour this over the top of the cubes, as evenly as possible. 
    4. Cover the pan with plastic wrap and put in the fridge up to 8 hours or overnight. 

    The morning of:

    5. Remove the pan from the fridge about an hour before you want to serve it. Preheat the oven to 350. Uncover the pan. Sprinkle the top with more cinnamon and sugar, then drizzle all over with melted butter. 

    6. Put the overnight French toast casserole in the oven and bake for 35-45 minutes until browned and the bread is baked through. 

    7. While the casserole bakes, make the cream cheese glaze by mixing together cream cheese, butter, vanilla, powdered sugar, and milk. Drizzle this glaze over the slightly cooled casserole after you pull it out of the oven. 

    1. Serve! 













































































































    • Comments

    Post a Comment

    Popular posts from this blog

    Easy 5 Bean Chili

      5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
    Read more

    Panera-Style Bread Bowls // Restless Chipotle

      Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
    Read more