Thursday, May 15, 2008

Cinnamon Roll French Toast

I made sure I left some cinnamon rolls un-frosted when I made so we could make some of this French toast for breakfast. It's so good, it doesn't need syrup really. It's also pretty with fresh berries and dusted with powdered sugar, but I didn't have either of those on hand.
No real measurements...
cinnamon rolls
4 eggs
heavy cream
vanilla extract
cinnamon
butter for the pan



Put the eggs in a pie plate, I ended up adding another one later on.







Add some heave cream.








Vanilla extract.









Cinnamon... this doesn't need sugar the cinnamon rolls are sweet enough for us.






One of my two favorite vanilla extracts, I love this one it has vanilla bean specks in it.








Whisk it up.







Cut the cinnamon rolls into slices. I did thee slices per each roll.








Melt butter and warm the skillet.








Everything ready to go.









Dredge the rolls just as you would for regular French toast.









Both sides.








Cook them until set in the middle on medium low heat.






Both sides.









I wanted the edges browned too so I did them also.














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