Cinnamon French Toast Bake

1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1-1/2 cup maple syrup
icing from cinnamon rolls package
powdered sugar for dusting

Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired

Source: cookingchanneltv.com (PIllsbury)

brunch strata

prep time: IS minutes, bake time: 45 minutes 

8 slices New York Brand* Texas Toast 

8 eggs 

3 cups half and half 

1 tsp. salt 

1/2 tsp. pepper 

1 1/4 cups ham, diced 

1 Tbsp. hot sauce 

1/4 cup parsley, chopped 

1/2 tsp. fresh thyme, chopped 

2 cups Cheddar cheese,shredded 

1/4 cup Parmesan cheese, grated 

Bake Texas Toast according to package directions. Cut into 2-inch pieces. Arrange bread in a buttered 8x11-inch baking dish. 

Combine remaining ingredients in a bowl. Pour over bread. Refrigerate, covered, for 2 to 24 hours. Preheat oven to 350°F. Bake foil-covered strata for 25 minutes. Remove foil and bake for another 20 minutes, or until golden brown. Refrigerate any leftovers. Serves 6 to 8.