OVERNIGHT CINNAMON BUN FRENCH TOAST

Serves: 12

6 large eggs 1 cup (250 mL) homogenized milk ¾ cup (180 mL) maple syrup ¾ cup (180 mL) whipping cream 6 day-old large cinnamon buns 1 cup (250 mL) chopped toasted pecans ½ cup (125 mL) crumbled cooked bacon 1. Whisk together eggs, milk, maple syrup and cream.

2. Pour 1/3 of egg mixture into a greased 9x13-inch (22.5x33-cm) baking dish.

3. Cut cinnamon buns in half horizontally.

4. Place bottom halves of cinnamon buns, cut side up, into baking dish.

5. Pour 1/3 of egg mixture evenly over cinnamon bun halves in dish. Sprinkle with pecans and bacon.

6. Cover, cut side down, with top halves of cinnamon buns. Pour remaining 1/3 of egg mixture evenly over top.

7. Place a piece of parchment paper on top of cinnamon buns. Place an empty baking dish of the same size, bottom side down, on top of parchment paper. Fill empty dish with cans to weigh cinnamon buns down; refrigerate overnight.

8. Preheat oven to 400 F (205 C).

9. Remove baking dish from refrigerator and let stand for 20-30 minutes. Remove dish with cans from bottom baking dish. Remove parchment paper from cinnamon buns.

10. Bake, covered, until eggs are set and a cake tester inserted in centre comes out clean, about 55-60 minutes.

11. Uncover and continue baking until golden brown, about 10-15 minutes.

12. Let stand for 10 minutes before serving.