Cinnamon French Toast Bake

I love cinnamon buns and french toast, so the idea of creating two in one was a no brainer! This recipe is from Pillsbury's website. Very easy to prepare and great for a breakfast or bunch party!

Ingredients

1/4 cup Butter, melted

2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon (I used 1/2 tsp)

2 teaspoons vanilla

1cup Chopped Pecans (or any nuts you like)

1 cup maple syrup (I used 1/2 cup)

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired (I only used 1/4 cup)

Directions

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. 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; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Note: make sure that the egg mixture is completely absorbed by the roll pieces. If not, you might get a thin layer of " cooked egg" at the bottom of your dish.