HOLIDAY
Cinnamon Roll French Toast Casserole
This is the make-ahead version of cinnamon roll French toast, built for mornings when six people are awake and nobody wants to stand at a skillet. You assemble it the night before, refrigerate it, and bake it while the coffee finishes.
- Prep
- 15 minutes plus overnight rest
- Cook
- 50 minutes
- Serves
- 8 to 10 servings
- Difficulty
- Easy
Ingredients
- 6 cinnamon rolls, cut into large cubes
- 5 large eggs
- 2 cups whole milk
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the topping: 1/2 cup flour, 1/3 cup brown sugar, 1/3 cup cold butter, 1/2 teaspoon cinnamon
Instructions
- 01
Butter a 9x13 dish and add the cubed rolls in an even layer.
- 02
Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt. Pour over the rolls.
- 03
Cover and refrigerate at least 2 hours, or overnight.
- 04
Make the topping: rub the flour, brown sugar, cold butter and cinnamon together until it looks like coarse crumbs. Refrigerate until you bake.
- 05
Heat the oven to 350F. Scatter the topping over the casserole.
- 06
Bake 45 to 55 minutes, until puffed, set in the center and browned on top. Rest 10 minutes, then finish with warmed icing.
Tips
- Take the dish out of the refrigerator 20 minutes before baking so it heats evenly.
- If the top browns early, tent it with foil and keep going. The center needs the full time.
Variations
- Add a layer of sliced apples or pears under the topping.
- Half the maple syrup and add orange zest for something less sweet.
