Cinnamon Roll French Toast Casserole: A Sweet Breakfast Fusion
Transform refrigerated cinnamon rolls into a decadent breakfast casserole with eggs, cream, and warm spices for a crowd-pleasing morning treat.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Whisk
- Aluminum foil
- Microwave
- Can opener
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 cans (8 oz each) refrigerated cinnamon roll dough with icing
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup maple syrup (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting (optional)
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