It was hot this weekend! Hot hot. One hundred seventeen degrees hot. Not quite hot enough to fry an egg on the pavement we found out, but definatly hot enough to wipe my kids out and have two out of three of them sleep in on Sunday morning.
While they were sleeping I popped a can of Grand's Big & Buttery Cresent Rolls (I swear that I am in no way sponsered by Pilsbury I am just really into easy food) and prepared them as instructed on the packaging. I baked them a little less than specified because I wanted them to be a slightly doughy. Once that was done I chopped each one into big chunks and tossed them in to a greased baking dish.
Next I whisked together three eggs, two tablespoons of maple syrup, and a teaspoon of vanilla extract and poured it over the cut rolls. I let the mixture soak for about thirty minutes before I popped the dish in the oven for twenty five minutes.
I love when I get twenty five minutes of doing nothing. Ok, well not "nothing" since Baby Charlie still wanted to be entertained, but when you have survived twins entertaining one baby is cake. I used this time to brush my teeth, put on clean yoga pants, kiss toes, made a big cup of bulletproof coffee, and went upstairs to open the kids' bedroom door so that they could wake up to the smell of yummy goodness. I think it confused them really... they are so much more used to waking up to me shaking them awake and telling them to hurry because we are already late.
When the oven timer went off I pulled out the "french toast" and let it cool while I cooked up a couple of slices of bacon. Once that was done I just drizzled some syrup on top and served it up. This was the perfect amount for two three year olds, a one year old, and my husband. Doubling this for guests or for leftovers would have been easy.
Patience was probably the meal's biggest fan. Cash has a hard time with eating anything that is at all new, so we used his food chart to work up to tasting it. Once he got a lick of syrup he started eating it no problem. The baby ate some then started feeding it to the dog, who loved it by the way. I don't usually eat bread but I did take a small bite for quality control (it is my job, right?). Next time I do this I really really want to bake the rolls the day before and have the chunks soak in the wet solution overnight. I think it would be more like bread pudding and delish.
In case you are wondering, yes there is a lot of french toast inspired breakfasts happening at our house. Eggy bread is our jam.
Grands Big & Buttery Cresent Rolls
2 tbs syrup
1 tsp vanilla extract
Greased baking dish
Bake at 325 degrees for 25 minutes