"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

French Toast Bundt Pan Breakfast Recipe

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This recipe for French Toast Bundt Pan Breakfast, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Practical Kitchen

Category:
Category:

Ingredients:  
Ingredients:  
12 very cold unbaked dinner rolls
2 eggs
1/3 cup liquid hazelnut coffee creamer
cup pancake syrup
3 tbsp butter, melted
2 tbsp sugar
tbsp ground cinnamon
tbsp vanila
tsp ground nutmeg
tsp ground ginger

Directions:
Directions:
Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in bundt pan, which has been sprayed with non-stick spray. Pour remaining mixture over rolls. For make-ahead, cover with plastic wrap and refrigerate at this time. When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan. Bake at 350 for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.

 

 

 

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