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Cinnamon Marble Loaf French Toast with Butter Syrup recipe (Breakfast)

12   Rhodes™ Dinner Rolls, thawed but still cold
¼ cups sugar
1 teaspoon cinnamon
3   eggs
½ cups milk
Butter Syrup:
1 cup butter
2 cups sugar
1 cup vanilla
1 teaspoon maple flavor
1 teaspoon soda
1 teaspoon buttermilk

Posted by Rhodes Bake-N-Serv on Jul 8, 2009


Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350ÂşF 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.

For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).

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