Consider this for your next feast day breakfast: cinnamon rolls (y’know, the ones that come in a tube in the dairy case) baked into a French Toast casserole of ooey-gooey goodness with added eggs and milk and maple syrup and pecans and – my own addition, but I think it worth it – brandy.
Now, before you get all high and mighty and “how can you call this a healthy breakfast?” on me. I don’t
My normal breakfast is a piece or two of fruit and some coffee. I am calling this a feast day breakfast, because it is very fitting for a feast. Mebbe add some good bacon or sausage on the side, and a mimosa or three to wash it all down; then crawl away from the breakfast table and take a nap until it’s time for the actual feast.
(and thank to Facebook page TASTY for posting the original recipe)
•1 tube cinnamon rolls
•2 tbsp butter, melted
•1/4 cup milk
•1 tsp cinnamon
•1 tsp vanilla
•1/2 cup maple syrup
•1 tbsp brandy
•6 oz pecan halves
Brush the butter evenly over the bottom of a two quart (10×8 or so) baking pan.
Open the cinnamon roll tube, cut each roll into eight pieces, and arrange over the bottom of the pan.
Whisk the eggs together with the milk, cinnamon, and vanilla and pour over the cinnamon roll pieces.
Note: we both really enjoyed this dish, but next time I make it, I plan on using ground cloves or mebbe ginger in place of the cinnamon – I believe it would add another nice layer of spice to the dish.
Whisk the brandy together with the maple syrup and pour over the egg mixture and cinnamon roll pieces.
Sprinkle the pecan halves evenly over the top, then pop the whole shebang in a hot 375º oven for 25 minutes.
Remove from the oven, pop the icing cup from the cinnamon roll tube into the ‘wave for 15 to 30 seconds to loosen it up, then drizzle over the casserole.
Breakfast is served.