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Hey guys! Here’s the recipe for the Cinnamon Roll French Toast Casserole I ate in my last mukbang. I wanted to upload this before Christmas in case you wanted to make it for your family. If you try it out, please let me know how you like it!
Ingredients: (for 8×8 baking dish – can also use 9×13!)
For base-
1 loaf sourdough or challah bread, cut into 1 inch sections
1 can of pre-made cinnamon rolls, cut into fourths
1 cup whole milk
6 eggs
3 tbs sugar
2 tsp vanilla
2 tbs cinnamon
4 tbs butter, melted
For brown sugar drizzle-
1/2 cup maple syrup
1/2 cup brown sugar
2 tbs butter, melted
For cinnamon sugar-
1/4 cup sugar
1 tbs cinnamon
For cream cheese drops-
8 oz room temperature cream cheese
4 oz condensed milk
1/4 tsp vanilla
3 tbs confectioners sugar
For streusel-
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp cinnamon
6 tbs cold butter
For icing-
1 stick butter, softened
4 oz cream cheese, softened
1 cup confectioners sugar
1 tbs lemon juice
1 tsp vanilla extract
Directions:
1) Melt butter, and coat bottom of 8×8 pan
2) Place 1/2 of cut up cinnamon rolls and bread in bottom of pan
3) For the brown sugar drizzle, mix together maple syrup, melted butter, brown sugar. Drizzle half the mixture over the bread
4) For cinnamon sugar, mix together the sugar and cinnamon. Sprinkle 1/2 the mixture over the bread
5) For cream cheese drops, mix together cream cheese, confectioners sugar, and condensed milk,. Drop tablespoons randomly around the dish
6) Repeat 2-5 until dish is full
7) Mix eggs, milk, cinnamon, sugar, and vanilla together. Pour over the ENTIRE base of the dish (not just the center).
8) Refrigerate overnight
9) For the streusel, combine dry ingredients. Cut in cold butter, one tbs. at a time. Put finished streusel in ziplock bag, and store in the fridge overnight.
10) For the icing, mix together cream cheese and butter. Slowly stir in the confectioners sugar. Add lemon juice and vanilla extract. Store in a ziplock bag in the fridge over night.
After letting the casserole sit overnight, preheat your oven to 350 degrees F. Place the streusel bits randomly around the top of the casserole. Cover the casserole in tin foil, and bake for 45-50 minutes. Remove the tin foil for the last 20 minutes or so of baking. When the casserole is done cooking, drizzle the icing on top by cutting a corner of the zip lock bag.
Enjoy!
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