FRENCH TOAST BUNDT
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12 texas-size frozen dinner rolls,
thawed but still cold
2 eggs
1/3 c. liquid hazelnut coffee creamer
1/4 c. maple syrup
3 Tbsp. butter, melted
2 Tbsp. Sugar
1 1/2 tsp. Cinnamon
1 1/2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp ginger
Cut rolls in fourths.
Mix other ingredients in a bowl.
Dip rolls in mixture and place in bundt pan
which has been sprayed with non-stick spray.
Cover and let rise a room temperature
until rolls reach top of pan.
Uncover and bake at 350 F for 35 minutes.
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Invert onto serving platter.
Drizzle with additional syrup and
sprinkle with powdered sugar. Slice and
serve with additional syrup if desired.
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