Cinnamon Marble Loaf French Toast With Butter Syrup
- 12 Rhodes Dinner Rolls, thawed but still cold
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1/2 cup milk
- Butter Syrup:
- 1 cup butter
- 2 cups sugar
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon maple flavor
- 1/2 teaspoon soda
- Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350u0b0F 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.
- For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).
dinner rolls, sugar, cinnamon, eggs, milk, butter syrup, butter, sugar, buttermilk, vanilla, maple flavor, soda
Taken from www.epicurious.com/recipes/member/views/cinnamon-marble-loaf-french-toast-with-butter-syrup-50033424 (may not work)