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French Toast Bites

  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Pinterest
    25
  • Print
    29
  • Save
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Sometimes the weekends arrive and you need an indulgent breakfast. This is one of those breakfasts. Gooey French toast bites topped with whipped cream are like a churro-donut-dumpling hybrid breakfast dream. MORE + LESS -

Billy Green
October 10, 2014

Ingredients

1
package Pillsbury™ Grands!™ Flaky Layers frozen biscuits
2/3
cup brown sugar
2/3
cup pure maple syrup
2/3
cup water
1/3
cup white sugar
1
tablespoon cinnamon

Steps

Hide Images
  • 1
    Bring brown sugar, maple syrup, and water to a simmer in a medium-sized saucepan.
  • 2
    While that’s happening, quarter the biscuits and tightly roll into balls.
  • 3
    Carefully drop a few of the dough balls into the simmering sauce and cook for 3 minutes on each side.
  • 4
    Once cooked, place on a plate to cool slightly. Mix together the sugar and cinnamon and sprinkle some over the top.
  • 5
    Serve with reduced sauce and whipped cream.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Skip the bran muffins and treat yo'self to a sweet breakfast nibble that's full of big French toast flavors.  

Sometimes the weekends arrive and you need a legit breakfast that’s good and healthy. Other times you want to indulge. This is one of those times. Sweet, gooey French toast-flavored bites topped with whipped cream are like a churro-donut-dumpling hybrid breakfast dream.

The ingredients are great because there’s only a handful: Flaky Grands! biscuits, brown sugar, pure maple syrup, and cinnamon sugar.

First, we need to get things boiling with the sauce. Combine the brown sugar, maple syrup and some water in a medium-sized saucepan. Too large and the liquid won’t be deep enough, too small and you’ll super crowd the pan.

While the sauce is heating up, quarter a couple of biscuits and roll them into tight little balls. If they aren’t rolled really well, the flakiness of the biscuit takes over and sort of makes the biscuit "bloom".

Once the sauce has come to a simmer, we carefully drop the biscuit dough into it. Make sure to cook in small batches, and don’t overcrowd the pan or none of the bites will cook and you'll end up with a gooey mess. (Notice this "before" picture has fewer bites than the "after" (cooked) picture below. I removed some because I realized the pan was too crowded a minute into cooking. Don’t be me!)

After about two minutes the bites get turned over and cooked for another few minutes.

Set them out on a plate to cool a little bit.

Then sprinkle them with the cinnamon sugar.

To serve, I put some of the reduced sauce onto the bottom of the plate and placed the dumplings on that, then topped it all with a little whipped cream that I sweetened with the cinnamon sugar.

Perfect with a cup of coffee or tea first thing in the morning!

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