This decadent yet easy French Toast Casserole is a lovely way to breakfast on a special holiday. It’s custardy, filled with cinnamon and toasted pecans, and a gorgeously easy recipe.
2 cans of Immaculate Baking Refrigerated Cinnamon Rolls
1 1/2 cups milk (whole is best, but any kind will do fine)
1 tsp vanilla extract
1/4 tsp salt
1/2 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup cold unsalted butter
1 1/2 cups chopped pecans
Preheat oven to 375F.
Grease a 9×13 pan and set aside.
Cut each cinnamon roll into 6-8 pieces and place evenly in the bottom of the greased pan.
In a medium bowl, whisk together the eggs, milk, vanilla and salt.
Pour evenly over the cinnamon roll pieces.
In a medium bowl, stir together the brown sugar, flour, cinnamon, nutmeg, and cloves.
Using your fingers or two forks, rub the butter into the dry ingredients until you get pea sized pieces of butter.
Stir in the pecans.
Sprinkle evenly over the top of the dish.
Bake for 35-45 minutes, or until the casserole is golden brown and the mixture doesn’t giggle too much when you shake it.
Allow to cool for 10 minutes before serving.
**Note: You can drizzle the frosting pouches from the cinnamon rolls over the casserole or serve it with warmed maple syrup. I found one pouch to be plenty, but if you want it super sweet you can add both. The choice is yours!