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Christmas Morning French Toast Bundt Recipe

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This recipe for Christmas Morning French Toast Bundt, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela St.Clair
Added: Monday, March 27, 2006


24 thawed uncooked dinner rolls
2 egg whites
1/3 c. hazelnut coffee creamer
3 TBL. butter,melted
1/4 tsp. nutmeg
1/4 tsp. ginger
2TBL. sugar
1/2 TBL.. cinnamon
1/2 TBL. vanilla extract
1/4 c. maple syrup
powdered sugar

1. Cut rolls in half. Mix all other ingredients (EXCEPT syrup & powdered sugar) into a bowl. Dip rolls into mixture and place in large greased bundt pan.

2. Cover bundt pan and the left over mixture with plastic wrap and refrigerate both over night.

3. In morning remove the plastic wrap and slowly pour left over mixture all over the rolls. Cover the rolls again with wrap and let rise at room temp until rolls barely reach top of the pan.

4. Remove wrap and bake at 350* for 35 mins -- DO NOT UNDER BAKE.

5. Invert onto serving platter , wait 5 mins then drizzle maple syrup over the top and sprinkle with powdered sugar.

Personal Notes:
Personal Notes:
** you need to start this the night before but it goes quick **




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