Wednesday, December 21, 2011
French Toast Bundt
24 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
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
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.