Ash's Cinnamon Roll French Toast Bake

Ash: “Good breakfast. Bad decisions. Excellent outcome.

This is breakfast with no legal defense. You cut regret into bite-sized pieces, drown it in custard, bake it until it becomes everyone’s problem, then ice it like restraint was never invited.

The only thing better than this bake is the nap after.

Make it. Own it. Regret nothing.”

Recipe: Cinnamon Roll French Toast Bake

Ingredients:

2 cans refrigerated cinnamon rolls with icing

4 large eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp cinnamon

2 tbsp maple syrup, optional

Icing from the cinnamon roll cans

You’ll also need:

9x13 baking dish

Nonstick spray or butter

Whisk

Knife

Mixing bowl

Instructions:

Preheat oven to 350°F.

Grease a 9x13 baking dish with nonstick spray or butter.

Open the cinnamon roll cans and set the icing aside.

Cut each cinnamon roll into bite-sized pieces.

Spread the cinnamon roll pieces evenly in the baking dish.

In a mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon, and maple syrup if using.

Pour the custard mixture evenly over the cinnamon roll pieces.

Gently press the pieces down so they soak up the custard.

Bake for 35–40 minutes, or until puffed, golden, and bubbly around the edges.

Warm the icing slightly if needed, then drizzle it over the bake.

Serve warm.

Ash Note: Best served warm. Cold is still good. Warm is life-altering.