ADVERTISEMENT
- Preparation:
- Preheat your oven to 350°F (175°C).
- Spray a 9×13 inch baking dish with nonfat cooking spray to prevent sticking.
- Prepare Biscuits:
- Open both cans of buttermilk biscuits.
- Cut each biscuit into 6 pieces. You should end up with 120 small pieces of dough.
- Coat Biscuits:
- In a gallon-sized Ziploc bag, combine 1 Tbsp of sugar and a heaping tsp of cinnamon.
- Add the biscuit pieces to the bag.
- Seal the bag and shake vigorously until all pieces are well-coated with the sugar and cinnamon mixture.
- As you shake, the pieces may clump together, so take care to separate them periodically to ensure even coating.
- Arrange Dough:
- Spread the coated biscuit pieces evenly in the prepared baking dish. Make sure they cover the bottom of the dish in a single layer as much as possible.
- Make Egg Mixture:
- In a medium-sized bowl, whisk together the 5 eggs and 1/3 cup of milk.
- Stir in 3 tsp of vanilla extract and the remaining 2 tsp of cinnamon.
- Pour this mixture evenly over the dough pieces in the baking dish.
- Drizzle:
- Drizzle the 1 3/4 Tbsp of sugar-free syrup evenly over the top of the mixture in the baking dish.
- Bake:
- Place the baking dish in the preheated oven.
- Bake for 35 minutes or until the top is golden brown and the egg mixture is set.
- Remove from the oven and let cool slightly.
- Prepare Icing:
- In a small bowl, combine 1/3 cup of Swerve confectioners sugar, 1 Tbsp of milk, and 1 tsp of vanilla extract.
- Mix until smooth and well combined.
- Serve:
- Pour the icing over the French Toast Bubble Up while it’s still warm for best absorption.
- Allow it to set for a few minutes.
- Cut into 12 equal servings.
Additional Tips:
ADVERTISEMENT
ADVERTISEMENT
