Cooking Thursday

Here's something I made when Andy and Nikki were here around Christmas. It's an overnight French Toast breakfast that was really good.  It uses refrigerated cinnamon rolls as a base.  It makes a 9x13 pan so is good for a crowd, but you could half it and make a 9x9 pan. The leftovers heat up well.
If you are looking for something for a Christmas brunch, this would be a good one!

Overnight French Toast Bake

Cinnamon Roll Mixture:
2 cans Pillsbury Cinnamon Rolls with cream cheese icing
8 ounces cream cheese, very softened
2 tablespoons sugar
1 tablespoon milk
Egg Mixture:
2 1/4 cups half and half

6 eggs

1/2 cup sugar

1 tablespoon cinnamon

1 teaspoon vanilla

Heat oven to 375 degrees.  Spray 9x13 pan with cooking spray. Arrange rolls from both cans of dough as evenly as possible in pan. Bake 13-17 minutes till done and allow to cool.
When cool, cut each cinnamon roll into 9 pieces. Spread half of them back into the 9x13 pan.
Beat together the cream cheese, sugar and milk. Spoon dollops of the cream cheese over the cinnamon roll pieces. Then spread the remaining cinnamon roll pieces over the top.
Beat together the half and half, eggs, sugar cinnamon and vanilla.  Pour evenly over the cinnamon rolls and with back of spoon, press roll pieces into the egg mix.

Cover with foil and refrigerate overnight.
The next morning, heat oven to 350 degrees and bake for 35-45 minutes until lightly browned and set.
Spoon icing over French Toast Bake and serve warm.