An indulgent variation on basic French toast – made instead with cinnamon rolls.
8 Cinnamon Rolls
1/2 Cup Cream
1/2 Cup Water
2 Large Eggs
1 Teaspoon Vanilla
4 Tablespoons Butter
Cut the cinnamon rolls in half (or thirds depending on their thickness) and set aside.
In a shallow bowl (large enough to accommodate the slices of cinnamon rolls), mix the cream, water, eggs and vanilla together. Make sure everything is well blended.
In a large non-stick skillet, melt 1 tablespoon of butter over medium heat.
While butter is melting, lay one slice of cinnamon roll into the cream mixture. Lightly press on the roll to help moisture soak into the roll. Flip the roll over to coat the other side. Repeat with a second slice of cinnamon roll.
Make sure that the butter is evenly spread in the skillet and lay both pieces of battered roll onto the skillet.
Cook for approximately 2-3 minutes per side. The pieces should be nice and golden brown and all signs of the eggs should be cooked.
Remove to platter and continue the same way with the remaining slices.
Serve 2 slices per plate and top with syrup, pomegranate arils, butter or your favorite toppings.
Recipe courtesy of My Man’s Belly.