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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

French Toast Bake Recipe

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This recipe for French Toast Bake is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick, plus 1 Tbsp unsalted butter, softened and divided
¾ c dark brown sugar
1 Tbsp plus 1 tsp cinnamon
½ tsp salt
flour, for dusting
32.6 tube refrigerated biscuit dough
6 large eggs
½ c milk
1 tsp cinnamon
1 tsp vanilla extract
Cream Cheese Drizzle:
4 oz cream cheese, softened
1½ c powdered sugar
2-3 Tbsp milk
salt
maple syrup, for serving
Directions:
Directions:
Preheat oven to 375º. In a small bowl, stir together 1 stick of softened butter, brown sugar, 1 Tbsp of cinnamon, and ¼ tsp salt. On a work surface, roll out each biscuit until ¼ in thick. Spread biscuits with butter mixture and roll into logs. Cut each log crosswise into 6 pieces. Brush bottom of 9" x 13" baking dish with the remaining Tbsp of butter. Scatter the cinnamon roll pieces evenly in the prepared baking dish. In a medium bowl, whisk eggs with milk, sugar, cinnamon, vanilla, and the remaining ¼ tsp of salt until well combined. Pour egg mixture over the cinnamon roll pieces in the baking dish and bake until nicely golden and egg is set, tenting with foil if top is darkening too fast, about 35-40 minutes. Make the cream cheese drizzle: In a medium bowl, whisk the cream cheese with the powdered sugar until smooth. Add milk and a pinch of salt. Whisk until smooth. Add more milk if glaze is too thick. Drizzle french toast bake with icing and serve with maple syrup.

 

 

 

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