This combination of two favorite breakfasts – Cinnamon Rolls and French Toast – will have your family raving. To make it, brioche bread is covered in Challenge Butter and sprinkled with cinnamon and sugar. The bread is then rolled, placed into a casserole dish, and covered with a decadent custard. A quick and easy cream cheese glaze is drizzled on the top for that last touch.
Your family and friends will be happy campers waking up to the aroma of this special dish.
Cinnamon Roll French Toast
- 18 slices Brioche Bread
- ½ cup (1 stick) Challenge Butter, softened
- 4 Tablespoons sugar
- 4 Tablespoons brown sugar
- 1 Tablespoon cinnamon
- 3 eggs
- 1 cup milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Cream Cheese Glaze
- 4 ounces Challenge Cream Cheese, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
Preheat oven to 400 degrees. Lightly spray a casserole dish with cooking spray.
Remove crust from bread using a serrated knife.
Place three bread slices edge to edge. Pinch edges together to form a strip. Continue with the remaining bread slices to create 6 wide strips.
Spread bread strips liberally with softened butter.
In a medium bowl, combine sugars and cinnamon.
Sprinkle cinnamon sugar over butter.
Using a knife or pizza cutter, cut strips in half to create 12 thin strips.
Starting on one end of the strip, roll bread to create a cinnamon roll. Place rolls side by side in prepared casserole dish.
In a medium bowl, whisk together eggs, milk, salt and vanilla. Using a large spoon or ladle, slowly pour custard over each roll, allowing the custard to soak into bread.
Cover with foil and place into oven. Bake for 20 minutes. Remove foil and continue baking for 10 minutes or until custard is set in the middle of the rolls. Let cool for 5 minutes.
While rolls are cooling, create glaze. In a small bowl, whisk together cream cheese, sugar, milk and vanilla.
Drizzle glaze on top of rolls. Serve with any remaining glaze on the side.