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24 Rhodes rolls, thawed but still cold
2 egg whites
1/3 c liquid hazelnut coffe creamer
3 tbsp butter, melted
1/4 tsp nutmeg
1/4 tsp ginger
2 tbsp sugar
1/2 tbsp cinnamon
1/2 tbsp vanilla extract
1/4 c maple syrup

Drizzle with:
maple syrup powdered sugar

Cut rolls in half. Mix all otheri ngredients together in a bowl. Dip rolls in mixture and place in large bundt pan sprayed with non-stick cooking spray. Cover the bundt pan and the leftover mixture with plastic wrap and refrigerate both overnight. In the morning, remove wrap and slowly pour leftover mixture over rolls. Cover again with wrap and let rise at room temperature until rolls barely reach the top of pan. Remove wrap and bake at 350 degrees 35 minutes. do not underbake. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingertips during baking cycle. Remove from oven and immediately invert onto serving platter. Wait 5 minutes. Drizzle iwth syrup and sprinkle with powdered sugar. Cut into slices and serve. Add more syrup if desired.