• Prep Time:
  • Cooking Time:
  • Serves: 6-8 Serving

Cinnamon Roll French Toast Casserole

  • Recipe Submitted by on

Category: Breakfast, Desserts, Rolls

 Ingredients List

  • 18 oz loaf cinnamon raisin bread, cut into 1 1/2 in cubes
  • 1 1/4 C almond milk {I use unsweetened, vanilla}
  • 4 large eggs
  • 1 T sugar
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • Praline topping:
  • 2-3 T light butter, softened {not melted}
  • 1/3 C brown sugar
  • 1 T 100% maple syrup
  • 1/2 C chopped pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Glaze
  • 1/2 C powdered sugar
  • 1 T almond milk {I use unsweetened, vanilla}
  • 1/2 tsp vanilla extract


1. Preheat oven to 350º and spray 9×13 dish with non-stick baking spray. Mix the milk, eggs, sugar, vanilla, cinnamon and nutmeg together in a large bowl. Pour the chopped bread with the egg mixture and coat each piece evenly. Dump coated bread into the baking dish. {At this point, IF you aren”™t going to bake it immediately, cover and refrigerate dish until ready to bake}.

2. In a small bowl, mash brown sugar into softened butter with a fork. Add maple syrup, cinnamon and nutmeg. Stir in pecans. Spread praline topping over casserole {this is easy to do with your fingers}.
Bake, uncovered, for 30-35 minutes.

3. While the dish is baking, make the cinnamon roll glaze by combining powdered sugar, milk and vanilla in a small bowl. Drizzle glaze over casserole dish.

4. This would also be good served with warm maple syrup! But I didn”™t think it needed it.

5. Sometimes when life gets crazy and you don”™t have time to blog, you just need a bit bowl of chili and three pieces a big piece of cinnamon roll french toast. I know. You don”™t feel sorry for me one little bit.

6. And that”™s ok. Because there are more important things in life that making sure I get to blog every recipe that I make. Like hanging out with this little pumpkin.

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