French Toast Bunt- Sara

French Toast Bunt (This is insanely GOOD! A friend brought this to an event.)
24 rhodes rolls
2 egg whites
1/3 c. hazelnut creamer (buy in the coffee section)
3T. butter (melted)
1/2 t. nutmeg
1/2 t. ginger
2 T. sugar
1/2 T. cinnamon
1/2 T. vanilla
1/4 c. maple syrup
Slightly thaw rolls and cut in half. Combine all other ingred. Dip rolls in mixture and place in WELL greased bunt pan. Cover pan and refrigerate over night (save remaining mixture). Remove from fridge 2-3 hours to continue thawing, pour remaining mixture over the top of rolls and bake at 350 for 30 min. If you want to serve with more syrup, you just mix make a half and half mixture of syrup and hazelnut cream.