Bundt Cake French Toast (8 servings) 2 dozen bake-and-serve dinner rolls (from the freezer section) 3 large eggs - beaten 1/3 cup cream (or milk) 3 Tablespoons melted butter 1/4 teaspoon nutmeg 3 Tablespoons sugar 1 heaping teaspoon cinnamon 1 teaspoon vanilla extract 1/4 cup maple syrup powdered sugar - optional * This is an overnight recipe. First, rip all of the rolls in half. Next, mix all of the remaining ingredients together in a large bowl. Prepare a large bundt pan with a generous coating of cooking spray. Dip all of the rolls into the egg mixture until completed coated and soggy. Place wet rolls into the bundt pan. Pour any remaining mixture over the top of all the rolls. Cover the bundt pan with plastic wrap and refrigerate over night. The next morning: Preheat oven to 350 degrees. Remove plastic wrap from the bundt pan and and bake for 35 to 40 minute. Remove from oven. Wait 10 minutes. Invert the bundt pan onto a serving plater. Sprinkle with powered sugar if desired. Cut into pieces and serve with softened butter and maple syrup. This is a fun brunch recipe... very festive looking... nice for the holidays. To make sure it's done... poke the center with a skewer (or knife)... if it comes out clean then it's done. Mr Breakfast would like to thank twitty5 for this recipe. Recipe number 2344. Submitted 7/2/2008.