Cinnamon Marble Loaf French Toast with Butter Syrup
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Time
prep 0:30
total 0:30
Ingredients
| 12 | Rhodes™ Dinner Rolls, thawed but still cold | | 1/4 cup | sugar | | 1 tsp. | cinnamon | | 3 | eggs | | 1/2 cup | milk |
Butter Syrup
| 1 cup | butter | | 2 cups | sugar | | 1 cup | buttermilk | | 1 tsp. | vanilla | | 1 tsp. | maple flavor | | 1/2 tsp. | soda |
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Instructions
Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.
For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).
Author's Comments
Breakfast doesn’t get any better than this; start your morning off with this delicious French toast and syrup recipe
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