 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
An interesting variation on French Toast, courtesy of Rhodes. No serving amount was given, so I'm guessing 12. Prep time does not include 4 hour rising time. Ingredients:
24 rhodes dinner rolls or 12 rhodes texas roll, thawed but still cold |
2 eggs |
1/3 cup liquid hazelnut coffee creamer |
3 tablespoons butter, melted |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
2 tablespoons sugar |
1/2 tablespoon cinnamon |
1/2 tablespoon vanilla extract |
1/4 cup maple syrup |
powdered sugar |
Directions:
1. Cut rolls in half forming 48 pieces (dinner rolls).
2. or cut rolls in fourths (Texas rolls).
3. Mix other ingredients in a bowl except powdered sugar.
4. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray.
5. Pour remaining mixture over rolls.
6. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours).
7. Remove wrap and bake at 350 for 35 minutes.
8. Invert onto serving platter.
9. Drizzle with syrup and sprinkle with powdered sugar.
10. Slice and serve with additional syrup as desired.
|
|