Food

Cinnamon French Toast “Soufflé”

By Seema Persaud On February 29th, 2016

Serve this fragrant treat straight from the oven, where it puffs up beautifully. Bake it in muffin tins for easy-to-serve individual portions.

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Directions

Heat oven to 375°F. Pour melted butter into ungreased 9″ x 13″ 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.
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.
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. 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, if desired.
To bake individual servings as shown, line a 12-muffin tin with parchment liners, and divide melted butter and filling accordingly.

Find more easy brunch recipes in the H&H Party Planning Guide.

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