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Cinnamon French Toast Recipe

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This recipe for Cinnamon French Toast, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


1/4 cup butter or margarine, melted
2 (12.4 ounce) cans Pillsbury© Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 Tsp ground cinnamon
2 Tsp vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired

Heat oven to 375ºF. Pour melted butter into ungreased 13 x 9-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. Mix in cream, cinnamon and vanilla until well blended, gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake at 375ºF for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile remove covers from icing. Microwave on Medium until drizzling consistency.
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. Yield: 12 servings




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