Overnight Cinnamon Roll French Toast

(Courtesy of Pillsbury)

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
4 eggs
3/4 c. half-and-half
1/4 c. light or dark corn syrup
2 tsp. vanilla
4 Tbsp. butter

Directions:
Bake and ice cinnamon rolls as directed on can.

Meanwhile, spray a 8 inch square (2 quart) glass baking dish with cooking spray.  In a medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

With a serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing.  Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

Pour egg mixture over rolls.  Cover dish tightly with plastic wrap.  Refrigerate at least 8 hours or overnight.

To serve, heat oven to 400 degrees.  Uncover baking dish; bake 20-25 minutes or until bubbly and golden brown.  If toast puffs up too high during baking, pierce with sharp knife so toast falls.  Cool 2-4 minutes before serving.  Top each serving with a small pat of butter.