posted by Gardencook 03-26-99 3:07 AM
Overnight French toast
24 Rhodes rolls, thawed but still cold
2 egg whites
1/3 cup non-fat flavored coffee creamer (I used Vanilla Toffee Caramel)
3 Tablespoons butter, melted
1/4 cup pecan pancake syrup
Cut rolls in half.
Mix all other ingredients together in a bowl.
Dip rolls in mixture and place in large bundt pan
sprayed with non-stick cooking spray.
Cover bundt pan and left over mixture with plastic wrap and refridgerate
both overnight.
In the morning, remover wrap and slowly pour leftover mixture over rolls.
Sprinkle with about 3 tablespoons of
brown sugar...and chopped pecans.
Cover and let rise at room temp. until rolls almost reach the top of the
pan.
Remove wrap and baked at 350 for 35 minutes. Do not underbake.
Remove from oven and immediately invert onto serving platter.
Wait 5 minutes. Drizzle with a little more syrup and sprinkle with
powdered
sugar.