Friday, 2 November 2012

Strawberries and Cream Cinnamon French Toast Bake

3 eggs
1 cup strawberries, mashed
1 can refrigerated cinnamon buns with icing
1/4 cup heavy whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup white chocolate chips

Preheat the oven to 375 degrees.
Separate the refrigerated cinnamon rolls into 8 rolls, setting the icing aside. Cut each roll into 8 equal pie-shaped wedges. Place the cinnamon roll pieces into a greased 8x8 baking dish. 
In a medium bowl beat the eggs. Then beat in the strawberries, heavy whipping cream, cinnamon, and vanilla until they are well blended. Stir in the white chocolate chips. Then gently pour the mixture over the cinnamon bun pieces.
Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake.

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