Cinnamon French Toast Bake

We held Josh's baby shower today. You might recall that I made a baby blanket for him, but for the brunch, I made Cinnamon French Toast Bake.

Cinnamon French Toast Bake

Ingredients
French Toast Bake

• 1/4 cup LAND O LAKES® Butter, melted
• 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
• 6 LAND O LAKES® Eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup Fisher® Chef's Naturals® Chopped Pecans
• 1 cup maple syrup

Garnish

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

1. 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.
2. 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.
3. 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.
4. 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.

I thought it turned out great! I was worried that it would be too sweet, so I chose not to use the powdered sugar or extra topping of syrup, and it was excellent just like that.