Monday, March 24, 2014
French Toast Bundt
24 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold 2 Eggs 1/3 cup liquid hazelnut coffee creamer 3 tablespoons butter, melted 1/2 teaspoon nutmeg 1/4 teaspoon ginger 2 tablespoons sugar 1/2 tablespoon cinnamon 1/2 tablespoon vanilla extract 1/4 cup maple syrup powdered sugar
Procedures : Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired"