Cinnamon Marble Loaf French Toast With Butter Syru... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 810 |
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Breakfast doesn’t get any better than this; start your morning off with this delicious French toast and syrup recipe. Ingredients:
12 rhodes™ dinner rolls, thawed but still cold |
1/4 cup sugar |
1 teaspoon cinnamon |
3 eggs |
1/2 cup milk |
butter syrup |
1 cup butter |
2 cups sugar |
1 cup buttermilk |
1 teaspoon vanilla |
1 teaspoon maple flavor |
1/2 teaspoon soda |
Directions:
1. Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.
2. For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).
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