Overnight Monkey Bread French Toast Casserole

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 2 tbsp Granulated sugar
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almond breeze almondmilk

• Bread & Baked Goods

  • 12 Dinner rolls, medium sized

• Dairy

  • 1/2 cup Butter, unsalted

Found on crazyforcrust.com

Description

Ingredients

• 12 dinner rolls (medium sized, I used a 14 ounce bag from the store)
• 4 large eggs
• 1 cup Almond Breeze Almondmilk (any flavor)
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• Pinch of salt
• 3/4 cup brown sugar, packed

Directions

• Spray a 9×13” or 8×11” baking dish with nonstick cooking spray. Cut rolls into bite size pieces (about 6 per roll) and spread in pan. Whisk eggs, milk, granulated sugar, cinnamon, and vanilla extract in a large measuring cup or medium sized bowl. Pour evenly over bread in pan. Press down with your hands to soak all of the bread pieces in the egg mixture. Cover with plastic wrap and chill overnight. Preheat oven to 350°F. Remove the french toast from the refrigerator and allow to sit while oven is preheating. Stir brown sugar and pinch of salt into the melted butter, stirring until they mix well. Pour evenly over the top of the french toast, spreading with the back of a spoon to coat the entire pan. Bake for 35-40 minutes, until the edges seem golden brown. The center will be bubbly and the brown sugar mixture will be somewhat liquidy. It will set as it cools. Serve warm, no syrup needed!