This easy Overnight Cinnamon Roll French Toast bake starts with simple, sliced white bread! Add all the flavours of cinnamon rolls, eggs and milk for a perfect holiday breakfast treat.
Disclosure: This post is sponsored by the Egg Farmers of Canada. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
If I had to pick one food item that I absolutely couldn’t live without, it would have to be eggs. Eggs are easily the most versatile ingredient in my kitchen. I always have lots of eggs on hand so a quick and easy dinner is always at my fingertips (bacon and eggs, frittatas, quiche and more!). And we all know how handy that is during the busy holiday time. Of course, eggs are also one of the key ingredient in many of my holiday baking recipes. Yes, I’m thankful for eggs.
Did you know that Canada’s eggs travel from the farm to your kitchen in less than 5 days?! Yes! Canada’s system of supply management ensures that the eggs we buy at the store are among the best in the world for quality and freshness, because our eggs get to the stores quickly, efficiently and from local sources.
So when it comes to making easy and delicious holiday morning dishes, I naturally turn to eggs for inspiration. This easy Overnight Cinnamon Roll French Toast starts with simple white bread slices, that are rolled up with brown sugar and cinnamon. Tucked in between the rolls is a bit of cream cheese/icing sugar mixture, because we all know one of the best parts of cinnamon rolls is the icing! Finally the whole thing gets bathed in an egg and milk mixture then it’s left to sit in the fridge overnight. In the morning, just pop in the oven and allow it to bake away while you enjoy time with your family. It’s an easy, stress-free way to enjoy a delicious dish with your family during the holidays.
I hope you’ll celebrate the holiday season with the Egg Farmers of Canada by sharing your tips and tricks for simple holiday entertaining and how you are using eggs in your dishes this holiday season. Simply use the hashtag #SimpleCheer on your favourite social media sites. You can follow the Egg Farmers of Canada on Twitter, Instagram and like them on Facebook. Find more information, inspiration and recipes at www.eggs.ca.
Cook’s Notes for Overnight Cinnamon Roll French Toast
I prepared this dish in my 10-inch (top diameter) cast iron skillet. You can also bake this in any dish of approximately that size that is at least 2 1/2-inches deep.
If you want to make a larger bake, simply double the recipe and bake in a 9×13-inch baking dish. Baking time will vary depending on the baking size/pan.
Here in Canada, stores that carry the President’s Choice brand of products will probably have these handy, dandy packages of crustless, white (or whole wheat, if you prefer) long bread slices. You will need one package for a skillet-sized dish or two packages for a 9×13-inch dish.
If you don’t have access to these type of bread slices, fear not! Simply buy an unsliced loaf of bread (or two, if you are doubling the recipe) and freeze. Just before making this dish, remove the bread from the freezer and allow to thaw just to the point you can cut it easily, then remove the crust and slice in to 4 or 5 1/2-inch thick long slices. Cutting it partially frozen will make it easy to cut thin, even slices. Allow to thaw completely before continuing with preparing the dish.
This dish already has some sweetness in it, so I serve with only a splash of maple syrup and a light dusting of icing sugar. It’s lovely served with something salty, like a few slices of bacon or sausage.
If you are planning your holiday schedule, it will take you 20-25 minutes to put this dish together the night before and 1 hour and 15 minutes to bake in the morning.
Overnight Cinnamon Roll French Toast Bake
For the rolls:
- 1/4 cup butter, at room temperature
- 1/2 cup brown sugar
- 1 Tbsp + 3/4 tsp cinnamon
For the cream cheese mixture:
- 1/3 cup cream cheese, at room temperature
- 1/3 cup icing/confectioners' sugar
- 1 tsp vanilla or vanilla bean paste
For the egg mixture:
- 6 large eggs
- 1-1/2 cups half and half cream (10%)
- 3/4 cup milk
*President's Choice brand stores have a product available in the bread section called PC Tramezzini White Crustless Bread, that is long slices of crustless bread, so that's an easy get for those who have access. If you don't have access to these type of bread slices, fear not! Simply buy an unsliced loaf of bread (or two, if you are doubling the recipe and freeze. Just before making this dish, remove the bread from the freezer and allow to thaw just to the point you can cut it easily, then remove the crust and slice in to 4 or 5 1/2-inch thick long slices. Cutting it partially frozen will make it easy to cut thin, even slices. Allow to thaw completely before continuing with preparing the dish.
Prepare your skillet or baking dish by greasing well with butter or cooking spray. Set aside.
Lay your 4 long bread slices out and butter top well. Combine the brown sugar and cinnamon, then sprinkle over the buttered bread slices, dividing evenly. Use a butter knife to gently spread the cinnamon mixture over the bread slices and pressing in to the butter. Starting at the short end, roll each of the slices up jelly-roll style. Cut each jelly-roll piece in to four 1-inch thick slices. Place the slices cut-side up in to the baking dish, by placing side-by-side (just touching), but not squeezing them together. Place just enough to fill the bottom of the pan, without filling too tightly.
In a small bowl, mash together the cream cheese, icing sugar and vanilla in to a thin paste. Using a small spoon, put dollops of the cream cheese mixture in to the gaps between the cinnamon rolls in the pan until you've added it all.
In a medium bowl, whisk together the eggs, half and half and milk until well blended. Pour over cinnamon rolls, until it's all added. If you can't add it all at once, allow pan to stand for 3 or 4 minutes while the bread absorbs the mixture and add the rest. Cover pan with plastic wrap and refrigerate over-night.
In the morning, preheat your oven to 375 and remove the pan from the refrigerator while the oven preheats. When oven is preheated, remove the plastic wrap and set your baking dish on a baking sheet (to catch any drips/over-flowand bake at 375 for 1 hour. Loosely cover with aluminum foil to prevent over-browning and bake for an additional 15-20 minutes or until golden and set. Allow to cool in pan for 10-15 minutes, then serve with a splash of maple syrup and dusted with icing sugar.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!