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Full Online Book HomeLearning KitchenBreakfastandbrunches - French Toast - Cinnamon Roll French Toast
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Breakfastandbrunches - French Toast -  Cinnamon Roll French Toast Post by :endlessprofits Category :Learning Kitchen Author :Unknown Date :December 2011 Read :886

Click below to download : Breakfastandbrunches - French Toast - Cinnamon Roll French Toast (Format : PDF)

Breakfastandbrunches - French Toast - Cinnamon Roll French Toast

4 large cinnamon rolls
3 large eggs
2 tablespoons milk
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Non-stick cooking spray


Slice cinnamon rolls in half lengthwise, set aside. Crack eggs into a large bowl. Add milk, vanilla, cinnamon and nutmeg to eggs; beat well. Drench each cinnamon roll in egg batter. Put non-stick cooking spray in skillet; heat on medium-high. Brown cinnamon roll halves in skillet, turning once. Serve with maple syrup, jam, or powdered sugar. Makes four servings.
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4 eggs 1/2 cup dairy eggnog 1 tablespoon sugar 1 1/2 teaspoons maple syrup or maple-flavored syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt 6 slices Texas toast 1 tablespoon cooking oil Sifted powdered sugar Warm maple syrup In a shallow bowl, whisk together eggs, eggnog, sugar, 1 1/2 teaspoons maple syrup, spices and salt. Place bread, two slices at a time, in egg mixture till saturated, turning once. Heat cooking oil in a nonstick griddle or skillet. Cook the egg-coated bread for 2 to 3 minutes per side till golden. Add more oil,
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2 tablespoons corn syrup 1 cup brown sugar 1/4 cup butter 1 1/2 lbs cinnamon raisin bread 6 eggs 2 cups milk 2 cups cream 1/3 cup sugar 1 tablespoon vanilla 1/2 teaspoon salt sour cream In saucepan combine corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread on 11 x 17-inch glass baking dish. Overlap bread like dominoes on the syrup. In large bowl combine eggs, milk, cream, sugar, vanilla and salt. Pour over bread. Refrigerate overnight. Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes. The toast should be puffy and
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