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    FRENCH TOAST BUNDT


    List of Ingredients


    • 24 RHODES DINNER ROLLS, THAWED BUT STILL COLD
    • 3 EGG WHITES
    • 1/3 CUP HAZELNUT COFFEE CREAMER, LIQUID
    • 6 TABLESPOONS MELTED BUTTER
    • 1/4 TESPOON NUTMEG
    • 1/4 TEASPOON GINGER
    • 2 TABLSPOON SUGAR
    • 1/2 TABLESLPOON CINNAMON
    • 1/2 TABLESLPOON VANILLA EXTRACT
    • 1/2 CUP MAPLE SYRUP
    • POWDERED SUGAR


    Instructions


    1. PREHEAT OVEN TO 350°. SPRAY WITH A VEGETABLE SPRAY THE BUNDT PAN AND SET ASIDE.
    2. CUT ROLLS IN HALF FORMING 48 PIECES.
    3. MIX ALL OTHER INGREDIENTS TOGETHER IN A BOWL EXCEPT THE POWDERED SUGAR.
    4. DIP ROLLS IN MIXTURE AND PLACE EVENLY IN BUNDT PAN. COVER WITH A LIGHTLY SPRAYED PLASTIC WRAP AND LET RISE TO TOP OF PAN, ABOUT 4 HOURS. SET ASIDE REMAINING DIPPING MIXTURE.
    5. REMOVE WRAP AND BAKE FOR 5 MINUTES. OPEN OVEN DOOR AND QUICKLY POUR REMAINING DIPPING MIXTURE OVER ROLLS. CONTINUE BAKING FOR 30 MINUTES LONGER. ( DO NOT UNDER BAKE).
    6. REMOVE PAN IMMEDIATELY AND INVERT ONTO SERVING PLATTER REMOVE PAN. WAIT 5 MINUTES. SPRINKLE WITH POWDERED SUGAR AND USE ADDITONAL MAPLE SYRUP IF DESIRED.
    7. TO SERVE, CUT INTO SLICES.
    8. 12 SERVINGS
      RHODES BAKE AND SERVE
 

 

 

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