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.
Ingredients
- 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
Instructions
- 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.