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French Toast Bundt |
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Serves: 12 Print this RecipeServing: 2 dinner rolls or 1 Texas roll 24 Rhodes White Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold 2 eggs 1/3 cup liquid hazelnuts coffee creamer 3 tablespoons butter, melted 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/2 tablespoon cinnamon 1/2 tablespoon vanilla extract 1/4 cup maple syrup Powdered sugar Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350°F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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