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French Toast Bundt

Source of Recipe

KSL
French Toast Bundt

http://media.bonnint.net/slc/81/8145/814538.jpg?filter=ksl/150x92_crop


Ingredients:

* 24 Rhodes¢â Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
* 2 eggs
* ¨÷ c. liquid hazelnut coffee creamer
* 3 T. butter, melted
* ¨ö t. nutmeg
* ¨ù t. ginger
* 2 T. sugar
* ¨ö T. cinnamon
* ¨ö T. vanilla extract
* ¨ù c. maple syrup
* powdered sugar

Method:

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. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350¡Æ F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.