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French Toast Monkey Bread Recipe

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When I want to make something extra special for breakfast without a lot of fuss, this French Toast Monkey Bread is my go-to! It starts with refrigerated biscuits {I love a good shortcut} which get cut up and dunked in a sweet and spiced French toast batter. It’s cozy, comforting, and just the right amount of indulgent.

A French toast monkey bread that is baked in a bundt pan and sprinkled with powdered sugar.

The real magic happens when you pour a buttery maple sauce over the biscuit pieces before baking. As it bakes, the sauce bubbles and caramelizes around the edges, creating gooey, golden pockets of deliciousness in every bite. It smells like a dream and tastes even better, just like this Pumpkin Monkey Bread and Hawaiian Roll French Toast!

This is the recipe I pull out whenever we have guests because it’s always a showstopper. People can’t resist pulling apart the warm, sticky pieces, and it disappears fast! It’s one of those dishes that feels fancy but is secretly so simple—and that’s my kind of breakfast.

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How to Make French Toast Monkey Bread

  1. First we’ll start with that decadent batter. Combine heavy cream, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl. Milk is normally used in French toast batter but I prefer heavy cream.  It gives the dish such richness but milk can always be substituted.
  2. Whisk the ingredients together until you have a silky smooth mixture.
Adding the french toast batter ingredients into a bowl.
Whisking the french toast batter until everything is combined.
  1. In two or three batches, dip the quartered biscuits into the batter and completely submerge. Every biscuit should be coated well.  Continue until all of the biscuits have been coated.
  2. Place the French toast batter covered biscuits into a Bundt pan that has been liberally sprayed with nonstick cooking spray.
Adding refrigerated biscuits that are cut into quarters into the batter.
Adding the coated refrigerated biscuits to a prepared bundt pan.
  1. Pour a melted butter and maple syrup mixture over the coated biscuits, being sure to evenly cover everything.
  2. Finally, bake it in a 350 degree oven for 30-35 minutes or until the top is nicely browned and the biscuits are cooked through.
Pouring a melted butter mixture over the french toasted batter covered biscuits.
Baking the french toast monkey bread until the top is golden brown and baked through.
  1. Allow the French Toast Monkey Bread to cool in the pan for 10 minutes before inverting it onto a serving plate.
  2. A hefty sprinkling of powdered sugar is the only thing it needs to be totally perfect.
Cooling the monkey bread for a feew minutes before inverting onto a cake plate.
Sprinkling the french toast with powdered sugar before serving.

Expert Tips

  • Use heavy cream in the French toast batter for an extra creamy and delicious flavor.
  • Spray the Bundt pan liberally with nonstick cooking spray so that the Monkey Bread will come out of the pan nicely.
  • Make sure every biscuit is totally coated with batter.
  • Be sure you allow the Monkey Bread to cool in the Bundt pan for at least 10 minutes, this will allow everything to cool and release from the pan easily.
  • Sprinkle with powdered sugar.  It is a detail you don’t want to miss.
A serving of French toast monkey bread on a plate.

Do you love Easy breakfast Recipes?  Try these recipes…

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French Toast Monkey Bread with Refrigerator Biscuits

French toast is taken to the next level when refrigerated biscuits and french toast batter are baked in a bundt pan and topped with butter, maple syrup and powdered sugar.
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 938kcal
4.86 from 7 votes
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Ingredients

  • 2 cans refrigerated biscuits
  • 1 cup heavy cream
  • 2 large eggs
  • 1 ½ Tablespoons cinnamon
  • ½ teaspoon nutmeg
  • 1 Tablespoon vanilla extract
  • 1 teaspoon salt
  • ½ cup butter
  • ½ cup maple syrup

Instructions

  • Preheat the oven to 350 degrees. Spray a Bundt pan liberally with nonstick cooking spray.
  • Combine the cream, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl and whisk to combine.
  • Cut each refrigerated biscuit into quarters. Add the biscuit quarters to French toast batter in batches. Stir to be sure that every biscuit is coated.
  • Drain excess liquid and place biscuits into the prepared pan evenly. Continue until all of the biscuit quarters are coated and in the pan.
  • Combine the butter and syrup, microwave until the butter is melted. Stir to combine and pour the mixture over the biscuits.
  • Bake for 30-35 minutes or until the top of the biscuits are browned and cooked through. Cool for 10 minutes in pan, then invert it onto a serving plate. Sprinkle with powdered sugar and serve warm with additional syrup.

Notes

  • Serve with additional maple syrup for dipping.

Nutrition

Serving: 1serving | Calories: 938kcal | Carbohydrates: 96g | Protein: 13g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1994mg | Potassium: 480mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1144IU | Vitamin C: 0.3mg | Calcium: 164mg | Iron: 6mg
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2 Comments

  1. eeverything i have tried has been so good. continue with all the good and delicious treats.

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4.86 from 7 votes (7 ratings without comment)