Cinnamon Roll French Toast Casserole with Pecan Streusel

Cinnamon Roll French Toast Casserole with Pecan Streusel

Cubed cinnamon rolls soak overnight in a custard, then bake under a crunchy pecan streusel.

Total 9 hr 15 min Makes 9 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Halal

Allergens

Dairy, Eggs, Wheat, Tree nuts

This make-ahead casserole turns store-bought cinnamon rolls into a soft, custardy bake topped with a buttery pecan streusel and finished with a drizzle of icing. It soaks overnight in the refrigerator, so the morning of serving only requires baking, making it suited for holiday brunches or weekend gatherings.

Ingredients

  • 2 cans refrigerated cinnamon rolls with icing, cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 3/4 cup pecans, chopped

Method

  1. Grease a 9x13-inch baking dish. Cut the cinnamon rolls into 1-inch cubes, reserving the icing packets, and spread the cubes evenly in the dish.

  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt until smooth.

  3. Pour the egg mixture evenly over the cinnamon roll cubes, pressing down gently with a spatula so the pieces soak up the custard.

  4. Cover the dish tightly and refrigerate overnight, or at least 4 hours, to let the bread fully absorb the custard.

  5. In a medium bowl, mix the flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes and rub in with your fingers until the mixture forms coarse, pea-sized crumbs. Stir in the chopped pecans.

  6. Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F (175°C).

  7. Scatter the pecan streusel evenly over the top of the soaked casserole.

  8. Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set with no visible liquid custard.

  9. Let the casserole cool for 10 minutes. Warm the reserved icing packets for 10 seconds and drizzle over the top before serving.

Related recipes

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Cinnamon Roll French Toast Casserole with Pecan Streusel

    This make-ahead casserole turns store-bought cinnamon rolls into a soft, custardy bake topped with a buttery pecan streusel and finished with a drizzle of icing. It soaks overnight in the refrigerator, so the morning of serving only requires baking, making it suited for holiday brunches or weekend gatherings.

    9 hr 15 min 9 servings 420 cal

    Ingredients

    • 2 cans refrigerated cinnamon rolls with icing, cut into 1-inch cubes
    • 6 large eggs
    • 1 1/2 cups whole milk
    • 1/2 cup heavy cream
    • 1/3 cup granulated sugar
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup all-purpose flour
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, cold and cubed
    • 3/4 cup pecans, chopped

    Method

    1. 1

      Grease a 9x13-inch baking dish. Cut the cinnamon rolls into 1-inch cubes, reserving the icing packets, and spread the cubes evenly in the dish.

    2. 2

      In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt until smooth.

    3. 3

      Pour the egg mixture evenly over the cinnamon roll cubes, pressing down gently with a spatula so the pieces soak up the custard.

    4. 4

      Cover the dish tightly and refrigerate overnight, or at least 4 hours, to let the bread fully absorb the custard.

    5. 5

      In a medium bowl, mix the flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes and rub in with your fingers until the mixture forms coarse, pea-sized crumbs. Stir in the chopped pecans.

    6. 6

      Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F (175°C).

    7. 7

      Scatter the pecan streusel evenly over the top of the soaked casserole.

    8. 8

      Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center is set with no visible liquid custard.

    9. 9

      Let the casserole cool for 10 minutes. Warm the reserved icing packets for 10 seconds and drizzle over the top before serving.