French Toast Monkey Bread with Refrigerator Biscuits

4.88 from 8 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Author: June Albertson-Dick

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