The casserole, without the can
Cinnamon Roll Breakfast Bake, Rebuilt
The viral cinnamon roll breakfast casserole, rebuilt on whole-grain bread with an egg-white custard and a Greek yogurt glaze. Still gooey. Actually breakfast.
45minutes
8servings
16gprotein
260kcal est.
Method
- Heat the oven to 350F and coat a 9x13 dish with cooking spray. Spread the bread cubes in it.
- Blend the dates with 3 tablespoons hot water, 1 tablespoon maple syrup, the melted butter and 1 teaspoon cinnamon until it is a thick paste. Dot and swirl it through the bread.
- Whisk the eggs, egg whites, milk, vanilla, the remaining cinnamon and salt. Pour over the bread and press the cubes down so they drink it in. Rest 10 minutes.
- Bake 30 to 35 minutes until puffed, golden and set in the centre. Cool 5 minutes.
- Stir the yogurt with the remaining maple syrup and vanilla. Drizzle over the squares. Keeps 4 days in the fridge and reheats in the toaster oven.
What we swapped
The original is two cans of cinnamon rolls soaked in whole milk and eggs, topped with the tub icing stirred into sour cream. Here cubed whole-grain sourdough takes the custard, the sweetness comes from a cinnamon-date swirl, egg whites double the protein, and the glaze is Greek yogurt and maple. About a third of the sugar and half the fat per square.
Lightened up from Easy Cinnamon Roll Breakfast Casserole by Mindy's Cooking Obsession.
