Cinnamon Roll and Sausage Breakfast Pudding
This is like a french toast casserole but it is made with cinnamon rolls instead of bread
Ingredients
- 1 can Pillsbury cinnamon rolls [I used reduced fat]
- 8 oz. maple breakfast sausage
- 5-6 eggs beaten
- 1 1/2 cups 2% milk
- 1/4 cup half and half
- salt
Instructions
- Bake cinnamon rolls according to directions. Ice rolls and let cool.
- Cut rolls into quarters.
- Brown sausage in skillet and drain.
- Place 1/2 of cinnamon roll pieces into a greased baking dish. Top with sausage. Top with remaining rolls.
- Combine eggs with milk and season with salt. Pour over rolls. Push roll pieces down to submerge. Cover and refrigerate overnight.
- Before baking pour cream over top of casserole. Bake uncovered at 350 for 30-40 minutes or until eggs are set and dish is golden.
Notes
Variations:
substitute bacon or ham for sausage add pecans use purchased cinnamon rolls from your bakery or deli