Make-Ahead Ooey-Gooey French Toast
1 (12.4 oz.) package Pillsbury® Crusty French Dinner Rolls, thawed*
6 tablespoons unsalted butter
2 tablespoons maple syrup
3/4 cup firmly packed light brown sugar
4 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1.) Cut each roll into eighths (8 pieces), set aside.
2.) Spray 12-cup Bundt® pan generously with nonstick cooking spray.
3.) In a small saucepan melt butter with maple syrup and brown sugar over medium heat, stirring occasionally, until smooth and well blended. Remove from heat.
4.) Pour 1/2 butter mixture evenly in bottom of pan. Spread 1/2 of bread pieces in pan and arrange evenly, thoroughly covering the butter mixture. Pour remaining butter mixture over bread, coating as evenly as possible. Top with remaining bread and arrange evenly. Set aside.
5.) In a large bowl, whisk eggs until well blended. Slowly whisk in half-and-half, vanilla, cinnamon and salt until well combined. Pour the egg mixture evenly over the bread. If desired, using a spatula, very lightly press on the top of the bread to help it absorb the egg mixture. Cover; let rest in refrigerator at least 2 hours or overnight.
6.) Preheat oven to 350°F. Remove bread mixture from refrigerator and let stand 20 minutes. Bake, uncovered, for 40-45 minutes until top is golden brown. Immediately invert onto serving platter. Spoon any additional topping over baked ring. Let stand at least 5 minutes. Serve warm.
Yield: 8 servings
*Rolls take approximately 40-50 minutes to thaw at room temperature.