Cinnamon French Toast Bubble Up


2 7.5 oz cans refrigerated buttermilk biscuit dough
1 tbsp granulated sugar
1 tsp ground cinnamon plus more for egg mixture
1/3 cup milk
2 tsp vanilla extract divided
5 large eggs
1/3 cup powdered sugar
1 tbsp milk for glaze

Preheat oven to 350°F. Grease a 9×13 baking dish with nonstick spray.
Open cans of biscuit dough and quarter each biscuit. Place in a large ziploc bag.
Add 1 tbsp granulated sugar and 1 tsp cinnamon to the bag. Seal and shake to coat biscuit pieces.
Arrange coated biscuit pieces in an even layer in the prepared baking dish.
In a bowl, whisk together the eggs, 1/3 cup milk, 1 tsp vanilla, and a sprinkle of additional cinnamon if desired.
Pour the egg mixture over the biscuit pieces in the baking dish.
Bake for 30-35 minutes until puffed and golden brown.
Make the glaze by whisking together the powdered sugar, 1 tbsp milk, and 1 tsp vanilla.
Remove casserole from oven and immediately drizzle with the glaze.
Allow to cool slightly before serving warm. Enjoy!

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