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Cinnamon Roll French Toast

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Ingredients

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Cinnamon Roll French Toast

  • 18 slices of Brioche Bread

  • ½ cup (1 stick) Challenge Butter, softened

  • 4 tablespoons of sugar

  • 4 tablespoons of brown sugar

  • 1 tablespoon of cinnamon

  • 3 eggs

  • 1 cup of milk

  • ½ teaspoon of salt

  • 2 teaspoons of vanilla extract​

Cream Cheese Glaze

  • 4 ounces of Challenge Cream Cheese Spread, softened

  • ½ cup of powdered sugar

  • 2 teaspoons of vanilla

  • 2 tablespoons of milk

Directions

  1. Preheat oven to 400 degrees. Lightly spray a casserole dish with a cooking spray.

  2. Remove crust from bread using a serrated knife.

  3. Place three bread slices edge to edge. Pinch edges together to form a strip. Continue with the remaining bread slices to create 6 wide strips.

  4. Spread bread strips liberally with softened butter.

  5. In a medium bowl, combine sugars and cinnamon.

  6. Sprinkle cinnamon sugar over butter.

  7. Using a knife or pizza cutter, cut strips in half to create 12 thin strips.

  8. Starting on one end of the strip, roll bread to create a cinnamon roll. Place rolls side by side in prepared casserole dish.

  9. In a medium bowl, whisk together eggs, milk, salt and vanilla. Using a large spoon or ladle, slowly pour custard over each roll, allowing the custard to soak into bread.

  10. Cover with foil and place into oven. Bake for 20 minutes. Remove foil and continue baking for 10 minutes or until custard is set in the middle of the rolls. Let cool for 5 minutes.

  11. While rolls are cooling, create glaze. In a small bowl, whisk together cream cheese, sugar, milk and vanilla.

  12. Drizzle glaze on top of rolls. Serve with any remaining glaze on the side.

Creates 12 rolls

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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