Cinnamon Roll French Toast Bake with Pecan Crumble

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 cup Brown sugar, light
  • 2 tsp Cinnamon, ground
  • 1 Confectioners' sugar

• Bread & Baked Goods

  • 2 15.3-ounce can Pepperidge farm pecan caramel sweet rolls

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 cups Milk

Found on cookingandbeer.com

Ingredients

• 2 15.3-ounce can Pepperidge Farm Pecan Caramel Sweet Rolls
• 4 large eggs
• 1 1/2 cups milk
• 1 cup all-purpose flour
• 3/4 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• confectioners sugar, for dusting

Directions

• Preheat your oven to 375 degrees F and spray a 9x13inch baking dish with a non-stick spray. Set aside.
• Release the Pepperidge Farm Pecan Caramel Sweet Rolls from the cans and set the bags of pecans and caramel aside.
• Break each roll into bite-sized pieces and place in the prepared baking dish.
• In a medium bowl, whisk together the eggs, milk and 2 tablespoons of the caramel sauce you set aside from the roll package. Pour the mixture evenly on top of the torn up rolls. Set aside.
• In a medium bowl, whisk together the flour, brown sugar, cinnamon and the reserved pecans. Incorporate the butter into the mixture with your hands or with a pastry cutter, until coarse crumbles form. Spread the mixture evenly on top of the rolls.
• Place in the oven and bake for 40 minutes or until cooked through, warm and slightly brown on top. Remove from oven and let stand for 5 minutes before serving.
• Serve with additional maple syrup, a dusting of confectioners sugar and a glass of 100% Florida orange juice. Enjoy!