Make-Ahead Ooey-Gooey French Toast
Ingredients:
1 (12.4 oz.) package Pillsbury® Crusty French Dinner Rolls, thawed*
6 tablespoons unsalted butter
2 tablespoons maple syrup
3/4 cup firmly packed light brown sugar
4 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
Preparation Directions:
1.) Cut each roll into eighths (8 pieces), set aside.
2.) Spray 12-cup Bundt® pan generously with nonstick cooking
spray.
3.) In a small saucepan melt butter with maple syrup and brown sugar
over medium heat, stirring occasionally, until smooth and well blended. Remove
from heat.
4.) Pour 1/2 butter mixture evenly in bottom of pan. Spread 1/2
of bread pieces in pan and arrange evenly, thoroughly covering the butter
mixture. Pour remaining butter mixture over bread, coating as evenly as
possible. Top with remaining bread and arrange evenly. Set aside.
5.) In a large bowl, whisk eggs until well blended. Slowly
whisk in half-and-half, vanilla, cinnamon and salt until well combined. Pour
the egg mixture evenly over the bread. If desired, using a spatula, very
lightly press on the top of the bread to help it absorb the egg mixture. Cover;
let rest in refrigerator at least 2 hours or overnight.
6.) Preheat oven to 350°F. Remove bread mixture from refrigerator
and let stand 20 minutes. Bake, uncovered, for 40-45 minutes until top is
golden brown. Immediately invert onto serving platter. Spoon any additional
topping over baked ring. Let stand at least 5 minutes. Serve warm.
Yield: 8 servings
*Rolls take approximately 40-50
minutes to thaw at room temperature.