My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 6, 2010

Cinnabon French Toast

Of course these are fat-free, low-cal, right. What could be better than a Cinnabon? Cinnabon French Toast maybe? I just think about these things and can actually smell them.

The Cinnabon Cinnamon Rolls in the whop and pop tube in the dairy case will also work just fine. Bake them far enough ahead to let them cool to room temperature before proceeding with the recipe. Better still the night before.

Cinnabon French Toast
2 servings
print recipe

2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half and half
3/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1-2 tablespoons butter

Slice rolls in half horizontally. Place cut side up on a plate and allow to dry 20-30 minutes. Combine eggs, half and half, vanilla, sugar and cinnamon. Whisk together well. Refrigerate until ready to use. At serving time preheat oven to 400 degrees, place rolls in a shallow dish. Pour batter over halves and allow to soak for 5-10 minutes until moist. You may weigh the rolls down (cover with wax paper and place heavy skillet on top of paper). Heat a heavy skillet and melt butter, when butter is hot, place halves into the pan, gooey side down. Sear until golden brown. Turn halves over, and place the skillet in oven. Bake 8-10 minutes or until rolls are puffed and golden. Serve with real maple syrup.

1 comment:

  1. I am totally going to try this receipe! I love those kinds of cinammon rolls. Great idea!


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