Cinnamon Roll French Toast Bake

Ingredients

• 8 cups loosely measured 1-inch pieces of already baked Kaylan's Kitchen cinnamon rolls (about 700–800 g; roll sizes vary), preferably a day old
• 1 tablespoon unsalted butter, softened, for the pan
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• Optional: 1 tablespoon pure maple syrup in the custard, only if the rolls are lightly iced
• To finish: 1/4 cup reserved roll icing OR a simple glaze of 1/2 cup powdered sugar mixed with 1–2 tablespoons milk and 1/4 teaspoon vanilla
• Optional: fresh berries and a little maple syrup, for serving

Instructions

1. 01

   Prepare the rolls: Use fully baked rolls, not refrigerated raw cinnamon-roll dough. Cut into 1-inch pieces and measure 8 cups loosely, without packing. Set aside any removable icing for the finish; icing already on the rolls can stay, so do not add extra sugar by default.

2. 02

   Prepare the dish: Butter a 9 × 13-inch baking dish at least 2 inches deep. Spread the roll pieces in an even, loose layer. If the rolls are very fresh and soft, spread the pieces on a baking sheet and dry them in a 300°F oven for 10–15 minutes, then let them cool before adding custard.

3. 03

   Make the custard: Whisk the eggs until no streaks remain, then whisk in the milk, cream, vanilla, cinnamon and salt. Add the optional tablespoon of maple syrup only if desired. Pour evenly over the roll pieces; press gently with a spatula to moisten the tops, without compressing the bread.

4. 04

   Soak safely: Cover and refrigerate for 30 minutes so the rolls absorb the custard. For an overnight breakfast, refrigerate the assembled, unbaked dish immediately for up to 12 hours. Keep it at 40°F or below; do not soak on the counter overnight.

5. 05

   Heat the oven: Preheat to 350°F with a rack in the center. Follow your dish manufacturer's cold-to-hot instructions; do not place a refrigerator-cold glass dish directly into a hot oven. An oven-safe metal pan is convenient for overnight preparation.

6. 06

   Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 15–25 minutes, about 40–50 minutes total, until the top is golden and the center is set. A chilled overnight bake may need about 10–15 minutes longer; judge by doneness, not the clock.

7. 07

   Check the center: An instant-read thermometer in the thickest center of the custard, without touching the pan, must reach at least 160°F. The center should have no liquid egg custard or wet sloshing; a slight soft wobble is fine. If it is still liquid or below temperature, bake in 5-minute increments, tenting with foil if the top is getting dark.

8. 08

   Rest and finish: Let stand for 10 minutes so the portions hold together. Stir the reserved icing until pourable, or whisk the simple glaze, adding milk a little at a time. Drizzle lightly over the warm bake and serve with berries if desired.