French Toast Overnight French Toast by Gardencook

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.

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