Cinnamon Roll French Toast with Maple Toffee Caramel Sauce
Cinnamon Roll French Toast with Maple Toffee Caramel Sauce
Ingredients
Pinch of kosher salt
½ tsp. ground nutmeg
½ tsp. salt
2 tsp. All Spice
2 tsp. pure vanilla extract
1 Tbsp. sugar
Zest from one orange
¼ cup Grand Marnier
2 cups half & half
8 large eggs
Pinch of salt
1 tsp. Myers’s spice rum (optional)
1 tsp. Myers’s spice rum (optional)
½ cup chopped pecans (optional)
1 cup pure maple syrup
1 Tbsp. vanilla extract
1 can sweetened condensed milk
½ cup of light corn syrup
1 cup brown sugar
½ cup butter
1 package of 8 large pre-made cinnamon rolls
Step by step
Bake the eight pre-made cinnamon rolls according to the package instructions. Let cool and cut in half horizontally, so you have 16 halves.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375°F.
Melt butter in a medium saucepan over medium heat. When melted, stir in brown sugar, corn syrup, sweetened condensed milk and rum. Cook and stir until syrup is no longer grainy and has thickened. Add maple syrup and stir to combine. Pour in chopped pecans and heat. Remove from heat and stir in vanilla. This sauce will keep in the refrigerator for 1 month. Warm before serving.
Combine eggs, half & half, and remaining French Toast ingredients in a shallow casserole dish. Place the cut cinnamon rolls in the half & half mixture and let soak; turn cinnamon rolls over to soak other side.
Transfer the 16 soaked cinnamon rolls to a parchment-paper-lined cookie sheet. Slide the parchment paper with the prepared cinnamon rolls from the cookie sheet to the preheated Baking Stone. Bake for 15 minutes. Remove the cinnamon rolls from oven. Serve while warm with the Maple Toffee Caramel Sauce.