Print Recipe

Cinnamon Roll French Toast Bake with Pecan Crumble

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 10 servings

Ingredients

  • 2 15.3- ounce can Pepperidge Farm Pecan Caramel Sweet Rolls
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter cold and cubed
  • confectioner's sugar for dusting

Instructions

  • Preheat your oven to 375 degrees F and spray a 9x13inch baking dish with a non-stick spray. Set aside.
  • Release the Pepperidge Farm Pecan Caramel Sweet Rolls from the cans and set the bags of pecans and caramel aside.
  • Break each roll into bite-sized pieces and place in the prepared baking dish.
  • In a medium bowl, whisk together the eggs, milk and 2 tablespoons of the caramel sauce you set aside from the roll package. Pour the mixture evenly on top of the torn up rolls. Set aside.
  • In a medium bowl, whisk together the flour, brown sugar, cinnamon and the reserved pecans. Incorporate the butter into the mixture with your hands or with a pastry cutter, until coarse crumbles form. Spread the mixture evenly on top of the rolls.
  • Place in the oven and bake for 40 minutes or until cooked through, warm and slightly brown on top. Remove from oven and let stand for 5 minutes before serving.
  • Serve with additional maple syrup, a dusting of confectioner's sugar and a glass of 100% Florida orange juice. Enjoy!