I have a wonderful recipe for French Toast this morning! When I was visiting my sister two weeks ago, I made a big batch of my Homemade Cinnamon Rolls – and I mean BIG batch! I thought for sure the cinnamon rolls would be gone in a flash, and many of them were, but as luck would have it, we had a few leftover a few days later and they were getting dry. I couldn’t imagine throwing them out, so I decided to make Cinnamon Roll French Toast. And I have to tell you, it was so, so good!
So, IF -and that’s a big IF- you find yourself with some leftover cinnamon rolls that are a little dry, I highly recommend making this recipe! I hope you enjoy!
Cinnamon Roll French Toast
- 1 1/2 cups half and half
- 4 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 6 leftover large cinnamon rolls
- 6 to 8 pats of butter for cooking
- In a medium bowl, whisk together the half and half, eggs, sugar, salt and vanilla until well combined.
- Halve cinnamon rolls and set aside. (Scrape off excess icing)
- Dip cinnamon roll halves in egg custard and allow to soak for 30 seconds on each side.
- Over medium heat, melt 1 or 2 pats of butter in a heavy bottom skillet or iron skillet.
- Place 4 to 6 slices of dipped cinnamon roll halves into the skillet at a time.
- Cook for about 2 to 3 minutes, then flip and cook 2 to 3 minutes more, or until golden brown on each side.
- Serve immediately with softened butter, syrup and/or powdered sugar.