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French toast, known in various cultures by different names, has a rich history that dates back to ancient times. It is believed that the earliest version of French toast originated in ancient Rome, where it was made by soaking stale bread in a mixture of milk and eggs before frying it. The dish was a practical solution to avoid wasting food, utilizing leftover bread to create a delicious meal. Over the centuries, this simple recipe transformed and adapted across countries, particularly in France, where it became known as “pain perdu,” meaning “lost bread.”

Cinnamon Roll French Toast Casserole

A delightful twist on a classic dish.
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Ingredients
  

2 cans (12.4 oz each) refrigerated cinnamon roll dough with icing

6 large eggs

1 cup whole milk

½ cup heavy cream

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

½ cup chopped pecans or walnuts (optional)

Butter or cooking spray (for greasing)

Maple syrup (for serving)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.

    Open the cans of cinnamon rolls and separate each roll. Cut each roll into quarters and place them in the greased baking dish, evenly distributing them.

      In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and brown sugar until well combined.

        Pour the egg mixture evenly over the cinnamon rolls in the baking dish. Gently press down on the rolls to ensure they soak up the mixture fully.

          If using, sprinkle the chopped pecans or walnuts over the top for added crunch and flavor.

            Drizzle the icing from the cinnamon roll cans over the top of the casserole.

              Bake in the preheated oven for 30-35 minutes, or until the casserole is puffed and golden brown, and a toothpick inserted in the center comes out clean.

                Let the casserole cool for a few minutes before serving. Serve warm drizzled with maple syrup.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 8-10