Overnight Cinnamon Roll French Toast Bake

• 1 (12 1/2 ounce) can pillsbury grands refrigerated cinnamon rolls with icing
• 4 eggs
• 3/4 cup half-and-half
• 1/4 cup corn syrup (light or dark)
• 2 teaspoons vanilla
• 4 tablespoons butter

1. Bake and ice cinnamon rolls as directed on can.
2. Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
3. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
4. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
5. To serve, heat oven to 400u0b0F Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.
6. Warm maple syrup goes well over this baked French toast, too.
7. One-half cup of chopped nuts, chocolate chips or raisins make a great add inches.

cinnamon rolls, eggs, corn syrup, vanilla, butter

Taken from www.food.com/recipe/overnight-cinnamon-roll-french-toast-bake-473765 (may not work)