Cinnamon Roll French Toast Casserole: A Deliciously Easy Breakfast Recipe

Cinnamon Roll French Toast Casserole is a delightful twist on two beloved breakfast classics, combining the warm, gooey goodness of cinnamon rolls with the comforting texture of French toast. Imagine waking up to the sweet aroma of cinnamon and vanilla wafting through your kitchen, inviting you to indulge in a dish that feels both indulgent and homey. This recipe has its roots in the heart of American breakfast culture, where the fusion of flavors and textures creates a dish that is perfect for family gatherings or lazy Sunday mornings.

People adore this Cinnamon Roll French Toast Casserole not just for its incredible taste, but also for its convenience. With minimal prep time and the ability to serve a crowd, it’s a go-to for brunches and special occasions. The soft, pillowy bread soaked in a rich custard, topped with the sweet, sticky glaze of cinnamon rolls, creates a symphony of flavors that is simply irresistible. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your household!

Ingredients:

• 1 loaf of day-old French bread (about 12-16 ounces), cut into 1-inch cubes
• 6 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 can (12.5 ounces) cinnamon roll dough (with icing)
• 1/2 cup chopped pecans or walnuts (optional)
• Powdered sugar for dusting (optional)

Preparing the Casserole

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes evenly and comes out perfectly golden brown. 2. **Prepare the Bread**: Take your loaf of day-old French bread and cut it into 1-inch cubes. If you don’t have day-old bread, you can leave fresh bread out for a few hours to dry out a bit. This helps the bread absorb the egg mixture without becoming too soggy. 3. **Grease the Baking Dish**: Grab a 9×13-inch baking dish and lightly grease it with butter or non-stick cooking spray. This will prevent the casserole from sticking and make for easier serving later. 4. **Layer the Bread**: Place the cubed bread evenly in the greased baking dish. If you’re using nuts, sprinkle them over the bread cubes for added texture and flavor.

Making the Egg Mixture

5. **Whisk the Eggs**: In a large mixing bowl, crack the 6 large eggs. Use a whisk to beat them until they are well combined and slightly frothy. 6. **Add Dairy**: Pour in 1 cup of whole milk and 1 cup of heavy cream into the bowl with the eggs. This combination will make your casserole rich and creamy. 7. **Sweeten It Up**: Add 1/2 cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt to the egg mixture. Whisk everything together until it’s smooth and well combined.

Combining the Ingredients

8. **Pour the Egg Mixture**: Carefully pour the egg mixture over the cubed bread in the baking dish. Make sure all the bread is coated. You can use a spatula to gently press down on the bread cubes to help them soak up the mixture. 9. **Prepare the Cinnamon Rolls**: Open the can of cinnamon roll dough. Remove the rolls and cut each roll into quarters. You can also tear them into smaller pieces if you prefer. 10. **Add Cinnamon Rolls**: Scatter the quartered cinnamon rolls evenly over the top of the bread mixture. This will create delicious pockets of cinnamon goodness throughout the casserole. 11. **Drizzle with Icing**: Don’t forget the icing! Open the icing packet that comes with the cinnamon rolls and drizzle it over the top of the casserole. This will add a sweet glaze as it bakes.

Baking the Casserole

12. **Let It Soak**: If you have time, cover the baking dish with plastic wrap and let it sit in the refrigerator for at least 30 minutes, or overnight if you want to prepare it ahead of time. This allows the bread to soak up the egg mixture fully. 13. **Bake**: Once you’re ready to bake, remove the plastic wrap and place the casserole in the preheated oven. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. 14. **Check for Doneness**: Keep an eye on the casserole during the last 10 minutes of baking. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.

Serving the Casserole

15. **Cool Slightly**: Once baked, remove the casserole from the oven and let it cool for about 10-15 minutes. This will make it easier to cut and serve. 16. **Slice and Serve**: Use a sharp knife to cut the casserole into squares. Serve warm, and if you like, dust with powdered sugar for an extra touch of sweetness. 17. **Optional Toppings**: You can also serve it with maple syrup, whipped cream, or fresh fruit on the side for a delightful breakfast

Conclusion:

In summary, this Cinnamon Roll French Toast Casserole is an absolute must-try for anyone looking to elevate their breakfast game. The combination of soft, gooey cinnamon rolls and rich, custardy French toast creates a delightful dish that is perfect for special occasions or a cozy weekend brunch. Not only is it incredibly easy to prepare, but it also fills your home with the warm, inviting aroma of cinnamon and sugar, making it a feast for the senses. For serving suggestions, consider drizzling a generous amount of cream cheese icing over the top for that extra touch of sweetness. You can also add fresh fruits like strawberries or blueberries for a burst of color and flavor. If you’re feeling adventurous, try adding a sprinkle of nuts or a dash of vanilla extract to the egg mixture for a unique twist. The beauty of this recipe is its versatility; you can easily customize it to suit your taste preferences. I wholeheartedly encourage you to give this Cinnamon Roll French Toast Casserole a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your delicious creation. Let’s spread the joy of this delightful dish together! Print