This would make a nice Christmas or Thanksgiving morning breakfast.  This is a Pillsbury Bake-Off winner by a man, who is also from West Virginia!

French Toast Bake

1/4 cup butter or margerine, melted  (I use butter)

2 (12.4 oz.) cans Pillsbury Refrigerated Cinnamon Rolls with icing (not cream cheese)

6 eggs

1/2 cup heavy whipping cream

2 tsp. ground cinnamon

2 tsp. vanilla

1 cup chopped pecans

1 cup real maple syrup

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

DIRECTIONS:

1.  Heat oven to 375 degrees.  Pour melted butter into ungreased 13 x 9 glass baking dish.  Separate both cans of dough into 16 rolls; set icing aside.  Cut each roll into 8 pieces; place pieces over butter in dish.  Note:  This can be done the night before and put on a covered plate in the fridge overnight.  In the morning, you're ready to go.

2.  In medium bowl, beat eggs.  Beat  in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.  Sprinkle with pecans; drizzle with 1 cup syrup.

3.  Bake at 375 degrees for 20 to 28 minutes or until golden brown.  Cool 15 minutes.  Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.

4.  Drizzle icing over top; sprinkle with powdered sugar.  If desired, spoon syrup from dish over individual servings.  Serve with the additional 1/2 cup maple syrup.

This is a great breakfast/brunch recipe.  It's sweet, but doesn't make your teeth hurt. I originally made it for a work breakfast.  It's excellent with fresh strawberies served on the side.  I've also cut this recipe in half at home (it does reheat well).

Thanks!  I'm sure you'll love it.  By the way, I made the Pumpkin Bundt Cake you posted some time ago Sunday.  It was wonderful.

Good Morning,

Beeyourself posted the Pumpkin Bundt Cake last month on "Just Recipes."  Try it, you'll like it.