Thursday, January 12, 2012

Easy Peasy French Toast Bake from

This is when leftovers become planovers!

I had 2 cans of Pillsbury Cinnamon Rolls in my fridge, left from a 4-pack I bought at Sam's at holiday time.

What to do? What to do?

I headed over to and yes, there they were, handing out bake-off recipes for free. How can that possibly ever be bad? And really??? I've never used a Bake-Off recipe that wasn't delicious. Now this one is a tad different. Because you add the maple syrup in, it sinks to the bottom and the "French Toast" bakes up so you serve it like upside down cake. My problem with it wasn't the taste, but how soggy the syrup made the bottom. Next time I make this I'm doing it without the syrup and adding that per serving afterwards because the soggy bottom wasn't a crowd pleaser. I used real maple syrup... And that's thinner, so it might work better with imitation but the recipe didn't say that.

The taste of the French Toast part was wonderful. Great consistency. A little chewy, but a nice chewy if you know what I mean. I also think it would be good with a cream cheese layer in the middle, but I want to practice that one before I pretend to know measurements, LOL!

So here we go:

Necessary ingredients for this 13 x 9 pan of delicious goodness:

1/4 Cup Land O Lakes Butter, melted
2 cans Pillsbury refrigerated cinnamon rolls with icing
6 Eggs
1/2 Cup heavy Whipping Cream
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup Fisher Chef's Naturals Chopped Pecan
1 cup maple syrup

Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired

Heat oven to 375 degrees. Pour melted butter into 13 x 9" glass baking dish. (I'll give a quick shout-out to Pyrex right here, because I love my Pyrex dishes!) Separate both cans of rolls. Cut each roll into 8 pieces.

Place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended. This is where my hand small whisk comes in well... handy!

Gently pour over cut-up pieces in pan. Sprinkle with pecans (which are not called PEE-CAAANS like this Yank is likely to do... I was informed in Nashville that it's "Peh-caaahhhhhns". Oy. Southerners. But that drawl has been known to CHARM MEN.... I'm just sayin'...)

Drizzle with the 1 cup of maple syrup. And yes, I use real syrup. I like the dark amber because it's got a richer, more mapley taste. And that is always a good thing, right?

And it's cheaper. A win/win.

And here is what it looks like fresh out of the oven:


Warm icing cups. Drizzle over French Toast Bake...



  1. Wait a minute, wait a minute, WAIT a minute...this is low carb?! I've died and gone to heaven!!!!! LOL. Looks yummy -- even with their soggy bottoms. I love real maple syrup too but it has gotten so expensive -- even up here where it's produced locally. Have no idea why! I often use it to sweeten my oatmeal instead of sugar. Yum.

  2. This looks absolutely scrumptious! But low carb? No way...unless we lie to ourselves :)

    The cream cheese layer sounds intriguing. I think you have something here, Ruthy - change out the recipe so you add less maple syrup...mix the peh-cahhhn pieces in with the other ingredients...make a maple syrup/cream cheese frosting for the topping...

    Okay, I definitely have to stop coming here before breakfast. I'm off to make something healthy before I cave in and run to Walmart for some cinnamon rolls.

  3. Now that sounds amazing!! A little like monkey bread with maple syrup added. :)

    And it's pih-CAHNS (accent on the cahn) in my part of the world (KY to GA). Although there are a few people around here, from GA, who say pee-CANS. :) Ruthy, there's no accenting the PEE! ;)

  4. When we lived in Texas, my neighbor (from South Carolina) pronounced it "pee-kins", with the accent on the...ahem...first syllable.

    I didn't understand her the first time she said it, so she picked one up and show me what it was. And then I, good mid-western northerner that I am, said, "Oh, you mean pee-cans." (accent on the second syllable, flat "a" like in a can of soup).

    We got a good laugh out of that.

  5. Twice baby Xavier deleted my witty comments. Obviously he doesn't find his grandmother all that funny. Join the club, kid!

    This is HIGHEST CARB COUNT EVER.... But fun to experiment with. I love dishes that are one-dish serveable at a party. Gotta try this or a version of it with the cream cheese and maybe fruit with the pecans, Jan...Whaddya think? Craisins? Apples?

  6. Oooh, apples? That could be yummy...kind of an inside out apple cobbler...

    Or peaches? And substitute brown sugar for the maple syrup?

    You know, it's a good thing I don't eat everything we have here at the cafe.

  7. Oh, peaches with brown sugar? Like an upside down cake???? Jan, I love that idea! Now I want some. Like, right now. I'm so hungry. Missy, bring that coffee pot over, honey. I've a need to fill up on something that isn't gazillion calories and 2000 carbs. Sigh...

  8. Here you go, Ruthy. Have some coffee. but I'm withholding the creamer and sugar! :)

    Jan, that's so funny about PEE-kins. We teasingly say it that way. :)

  9. Oh man, I was holding out fine until you had to go suggest peaches and brown sugar. With the peeCAHNS and the maple syrup. UGH I think I gained 10 pounds just reading that!

  10. Sounds good, doesn't it, Mary? :)

    I FINALLY bought Mt. Dew for the apple dumpling recipe. That's next on my list of high sugar treats. :)