Cinnamon Roll Eggnog French Toast with Vanilla Bourbon Syrup

Absolutely delicious! I decided to make Cinnamon Roll Eggnog French Toast with Vanilla Bourbon Syrup for Christmas morning, and everybody loved it! Something special for a cold holiday morning or lazy weekend brunch.

I love French toast, but adding the eggnog and the vanilla bourbon really kicks it up a delectable notch. All the flavors go together so well, that you might need to make a double batch!

We had some eggnog leftover from Christmas Eve along with this yummy Vanilla Jim Beam Bourbon we used to make the eggnog a bit more “festive”. I also had a can of crescent rolls in the fridge that I was going to use for French toast.

Then it hit me, “Why not make the French toast with the eggnog in the custard?” I mean it is the Holidays after all, so why not dress things up a bit.

I am thinking that I will make this again for New Year’s Brunch. And anytime I am ready for a cheat day, I’ll be thinking of you Cinnamon Roll Eggnog French Toast.

Now the syrup most definitely has me spoiled. I’m sure it’s going on pancakes next, then just about anything that calls for syrup. Like Guy Fieri says “you could put it on a flip flop and it’ll be good”!

Another great thing about this recipe is that you could buy a can of cinnamon rolls, or buy crescent rolls already made, or whatever bread you like. Many people like mixing the custard up the night before, but it only takes a couple minutes for the mixture to soak in. Me, I’m just not one to be prepping breakfast before going to bed, but if your more organized than me, then you could do it up and leave it in the fridge overnight too. However you do it, I’m sure you’ll love every single bite!

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Cinnamon Roll Eggnog French Toast with Vanilla Bourbon Syrup

Yield: 8 Rolls

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

I love French toast, but adding the eggnog and the vanilla bourbon really kicks it up a delectable notch. All the flavors go together so well, that you might need to make a double batch!

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Ingredients

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 2 Tablespoons Butter (melted)
• 2 Tablespoons Sugar
• 2 teaspoon Ground Cinnamon
• 2 teaspoons Vanilla Extract
• 2/3 cup eggnog
• 2/3 cup milk
• 2 eggs
• Pinch of Nutmeg

For the Syrup:

• 2 Tablespoons Vanilla Jim Beam Bourbon to 1 cup Pure Maple Syrup
• or 2 teaspoon Vanilla Extract to 2 Tablespoons Bourbon

Instructions

1. Preheat oven to 350 degrees.
2. Roll out crescent rolls on some parchment paper and brush with melted butter. Sprinkle cinnamon and sugar over dough, then roll each section to make individual rolls.
3. Place on a greased 8x10 baking pan (I used Pyrex) and bake 11-13 minutes.
4. While that's baking whisk the eggs into eggnog, milk, and vanilla extract.
5. Pour mixture over baked crescent cinnamon rolls and bake for an additional 25-30 minutes at 350 until golden brown.
6. Serve topped with as much syrup as you would like.

Nutrition Information

Yield 8 rolls Serving Size 1 roll
Amount Per Serving Calories 248Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 70mgSodium 101mgCarbohydrates 37gFiber 1gSugar 30gProtein 4g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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