A few weeks back, my brother was showing me this awesome breakfast/dessert that he had come across. He must think it's fun to tag me in some of the most 'un-skinny' recipe ideas that he comes across. Hey, if he didn't razz me I would think he didn't care!
Anyway, the thing he showed me was an amazing cinnamon roll french toast bake that truly had nothing good in it. To be a little bit of a smarty myself, I decided I was going to take that amazing looking bake and turn it into something that was still drool worthy but, also wouldn't have me bolting out the door to the gym after indulging.
That being said, this is still a sweet treat. Everything in moderation, people!
The first thing I did to make this wonderfulness better-for-you was to cut there recipe in half. Let's face it, if I had a whole huge pan of this sitting around, I would be inclined to eat it all. Yeah, it's that good. So, I didn't even want to give myself that opportunity.
The next thing I did was to use an all natural cinnamon roll, just because that's more my jam. But, any canned cinnamon roll should also work here just as well. I also substituted out some of the whole egg for egg white, and used a sugar free low calorie maple flavored syrup.
I'm sorry, my Canadian friends! I know this breaks your heart.
Seriously, this stuff is amazingly addictive. I've already made this a second time within just a few days since my first batch was happily scarfed up this past weekend.
As a cross between cinnamon rolls and french toast, you get just that. The top is crisp and golden while the bottom is soft, warm, and very eggy - just like french toast would be!
The one thing that my mom suggested was to add in some raisins, which I would have done this second go 'round, but then I remembered that I'm not the biggest of raisin fans. So, I stuck with the original to appease the masses.
Skinny Cinnamon Roll French Toast Bake
Servings: 9 • Size: 1 'Square' • Calories: 183.8 • Fat: 8.7 g • Carb: 31.3 g • Fiber: 0.7 g • Protein: 4.7 g • Sugar: 14.7 g • Sodium: 415.8 mg
1 (17.5 Oz.) Can Cinnamon Rolls
2 Whole Large Eggs
2 Egg Whites
1/4 C. Fat Free Milk
1 Tsp. Ground Cinnamon
1 Tsp. Vanilla Extract
1/2 C. Sugar Free Maple Syrup
Preheat the oven to 375 degrees F. and lightly coat the inside of a 8x8" or 9x9" baking dish with non-stick baking spray; set aside.
Cut the cinnamon rolls into around 6-8 pieces each and place them into the bottom of the prepared baking dish.
Reserve the cinnamon roll frosting for later.
Whisk together the 2 eggs, 2 egg white, 1/4 C. milk, 1 Tsp. cinnamon, and 1 Tsp. Vanilla together in a medium bowl.
Drizzle the syrup over the top.
Place the dish into the oven to bake for about 30 minutes or until the egg has set and the top is starting to brown.
Remove the pan from the oven and drizzle the reserved cinnamon roll frosting over the top of the still hot bake.
Divide evenly into 9 squares and enjoy right away. Yum!