"Church food, what is that?" I asked Luke throwing out options that I guessed may be some kind of snack they gave the kids.
What the heck would be considered church food? I wondered. So I asked Luke if we had church food in our house and if he would show me. He took my hand, walked me to the refrigerator, opened the door and pointed to the top shelf.
"That momma, church food, up there."
On the top shelf were eggs, yogurt, sticks of butter, and a casserole dish.
"Ah-ha! I got it now, you want a yogurt, right Luke?"
"NO! I want THAT church food!" he demanded.
Finally, I realized what on God's earth he was talking about. I had made a cinnamon roll french toast dish for bible study on Wednesday and there were a few pieces left. I told the kids they couldn't have any unless there were leftovers because it was for church - hence the 'church food' classification.
Luckily, he got his wish and was a happy boy. He just brought a whole other meaning to the phrase 'soul food'.
(a.k.a. Cinnamon French Toast Bake)
- 1/4 cup butter, melted
- 2 cans refrigerated cinnamon rolls with icing (12.4 oz each)
- 6 eggs
- 1/2 cup half and half (or heavy whipping cream)
- 2 tsp ground cinnamon
- 2 tsp vanilla
- 1 cup chopped pecans (optional)
- 1 cup syrup
Heat oven to 375. Pour melted butter into ungreased 13x9 glass baking dish. Separate each can of dough into 8 rolls (set icing aside). Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans (optional), drizzle with 1 cup syrup.
Bake uncovered for 20 - 28 minutes or until golden brown. Cool 15 minutes.
Microwave icing (10 - 15 sec) or until drizzling consistency.
Drizzle icing over top.