French Toast Bundt

French Toast Bundt
24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
⅓ c. liquid hazelnut coffee creamer
3 T. butter, melted
½ t. nutmeg
¼ t. ginger
2 T. sugar
½ T. cinnamon
½ T. vanilla extract
¼ c. maple syrup
powdered sugar

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
350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with
powdered sugar. Slice and serve with additional syrup as desired.

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