MINI FRENCH TOAST PILLSBURY RECIPES

Steps:

• Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
• In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Steps:

• Bake cinnamon rolls as directed on package. Let rolls cool completely.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.