Wednesday, December 21, 2011

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 (or any flavor you like)
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

1.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.

2.Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls.

3.Cover with plastic wrap and let rolls rise to top of pan (about 4 hours).
4.Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter.

5.Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.


  1. Beautiful! I love looks so festive and yummy! I love to make a sweet treat Christmas morning. I have to make cinnamon rolls for my son but maybe next year I will make this!!
    Happy Holidays!!

  2. OMGosh I'm so making this, thanks my dear!!


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