Cinnamon Roll French Toast

Custard Ingredients

• 2 Leftover Honey Cinnamon Rolls From The Recipe Linked Here

• 3 Large Eggs

• 125 grams Heavy Cream

• 75 grams Whole Milk

• 20 grams Grand Marnier

• 20 grams Maple Sugar

• 3 grams Ground Vietnamese Cinnamon

• 5 Grates Of Fresh Nutmeg

Maple Cinnamon Sugar Ingredients

• 50 grams Maple Sugar

• 5 grams Ground Vietnamese Cinnamon

• 1 Tbsp or about 14 grams Of Butter For The Fry Pan

Icing Ingredients

• 100 grams Of Icing From The Honey Cinnamon Roll Recipe Linked Here

• 20 grams Orange Marmalade Plus a Little Extra For The Top

Cinnamon Roll French Toast Instructions

1. Add the eggs, heavy cream, milk, Grand Marnier, maple sugar, cinnamon, and nutmeg to a medium sized mixing bowl, and blend with a stick blender. You can also blend in a standard blender.

2. Preheat an oven to 350 Degrees Fahrenheit. Then soak the leftover honey cinnamon rolls in the custard for about 30 minutes, until the cinnamon rolls are soft, and hold the custard like a sponge.

3. Bake in a 350 degree oven for about 20 minutes, until a thermometer reads 160 degrees Fahrenheit in the center.

4. While the cinnamon roll French toast is baking, mix the cinnamon and maple sugar together in a bowl large enough to fit the cinnamon rolls until throughly combined. Then in a separate small mixing bowl, mix the leftover icing and orange marmalade until throughly combined, and set aside for later.

5. Let the cinnamon French toast cool for about 10 minutes, until you can handle the baked cinnamon roll French toast. Then cover them in the maple cinnamon sugar mix.

6. Heat the butter in a 10 inch frying pan over a medium low heat. Once the butter is fully melted, add the cinnamon French toast to the pan, and cook just until the sugar caramelize, about 2 to 3 minutes per-side.

7. Plate the cinnamon French toast, drizzle the icing on top, add a bit of extra orange marmalade, and cover in some quality maple syrup.

Cinnamon Roll French Toast Made With Maple Sugar