French Toast Monkey Bread
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
- 2 cans refrigerated biscuits
- 1 cup heavy cream
- 2 eggs
- 1 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/2 cup butter
- 1/2 cup maple syrup
Preheat oven to 350 degrees. Spray Bundt pan liberally with nonstick cooking spray.
Combine the cream, eggs, cinnamon, nutmeg, vanilla and salt. Whisk to combine.
Cut each biscuit into quarters. Add 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 pan.
Combine 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 onto a serving plate. Sprinkle with powdered sugar and serve warm with additional syrup.