Cinnamon Roll Eggnog French Toast with Vanilla Bourbon Syrup

I love French toast, but adding the eggnog and the vanilla bourbon really kicks it up a delectable notch. All the flavors go together so well, that you might need to make a double batch!

Ingredients

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 2 Tablespoons Butter (melted)
• 2 Tablespoons Sugar
• 2 teaspoon Ground Cinnamon
• 2 teaspoons Vanilla Extract
• 2/3 cup eggnog
• 2/3 cup milk
• 2 eggs
• Pinch of Nutmeg

For the Syrup:
• 2 Tablespoons Vanilla Jim Beam Bourbon to 1 cup Pure Maple Syrup
• or 2 teaspoon Vanilla Extract to 2 Tablespoons Bourbon

Instructions

1. Preheat oven to 350 degrees.
2. Roll out crescent rolls on some parchment paper and brush with melted butter. Sprinkle cinnamon and sugar over dough, then roll each section to make individual rolls.
3. Place on a greased 8x10 baking pan (I used Pyrex) and bake 11-13 minutes.
4. While that's baking whisk the eggs into eggnog, milk, and vanilla extract.
5. Pour mixture over baked crescent cinnamon rolls and bake for an additional 25-30 minutes at 350 until golden brown.
6. Serve topped with as much syrup as you would like.

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