CINNAMON FRENCH TOAST BAKE

1/4 cup butter or margarine, melted

2 cans Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup whipping cream

2 tsp ground cinnamon

2 tsp vanilla 

1 cup chopped pecans

1 cup maple syrup

Garnish:

Icing from the cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

Heat oven to 375-degrees.

Pour the melted butter into a 9 x 13-inch glass baking dish. Separate cinnamon rolls into the 16 cinnamon rolls.  Cut each of the cinnamon rolls into 8 pieces and place pieces over the butter.

In a medium bowl, beat eggs. Beat in the cream, cinnamon and vanilla until well blended. Gently pour egg mixture over the cinnamon roll pieces. Sprinkle with the pecans and the cup of maple syrup.

Bake at 375 20 to 28 minutes or until golden brown. Cool for 15 minutes. Meanwhile, remove the covers from the icing, microwave on medium 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over the top and sprinkle with powdered sugar. If desired, dip syrup from the dish individual servings. Serve with the half cup of maple syrup, if desired.

Yield: 12 servings

file photo for reference only