Cinnamon Roll French Toast Casserole
There’s only one thing that beats making fresh, piping hot cinnamon rolls from scratch: making them with a Grace Baking French Baguette. Covered in a sublimely sweet drizzle of icing, this is a treat that only when baked in huge batches will any be left to be enjoyed past breakfast. Whipping up a panful of these is a piece of cake... so to speak. No dough, no yeast, no agonizingly long wait watching it rise only to wait even longer while it bakes, Nope. This is make & bake & share! Don’t forget to add a generous cupful of juicy raspberries for good measure – but any berry that strikes your fancy is just peachy. Take it from us; this one’s a delight that works wonders on a grumpy Monday-morning family. The best part? You get to take the leftovers to work and engage in a little taste bud team-building. Who knows, there could even be a promotion in it for you. You deserve it!
- 1 loaf Grace® Baking French Baguette, cubed
- 4 eggs
- ½ cup milk
- 2 tbsp. maple syrup
- 4 tbsp. sugar
- 1 tbsp. cinnamon
- 1 cup raspberry jam
- 1 cup fresh raspberries
- 1 cup icing (recipe follows)
- 2 cups confectioner’s sugar, sifted
- 2 tbsp. butter, softened
- 1 tsp. vanilla
- 1 tbsp. milk
- Preheat oven to 350˚F. Place half of the cubed bread in a 9x13 pan.
- In a medium bowl, whisk together eggs, milk and maple syrup. Set aside.
- In a small bowl, mix together sugar and cinnamon. Sprinkle over the bread.
- Spread raspberry jam over the cinnamon sugar and top with the rest of the bread. Pour egg mixture evenly over the bread.
- Bake, uncovered, 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make icing. Combine confectioner’s sugar, butter, vanilla and milk in a bowl. Using a hand mixer, mix until smooth.
- Sprinkle baked French toast with fresh raspberries and drizzle with icing before cutting and serving.