French Toast Monkey Bread Minis

Steps

• 1

  Heat oven to 350°F. Bake 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits as directed on can. Remove from cookie sheet; cool completely.

  
• 2

  Meanwhile, spray 12 regular-size muffin cups with cooking spray. In large bowl, beat 4 eggs, 1 cup milk and 1 teaspoon vanilla with whisk until well blended.

  
• 3

  Cut each cooled, baked biscuit into quarters. Place cut biscuits in egg mixture; press down with hands to submerge all biscuit pieces in mixture. Let stand 10 minutes, carefully tossing with hands after about 5 minutes so all pieces of bread soak equally.

  
• 4

  While biscuits are soaking, place 4 cups French Toast Crunch™ cereal in resealable gallon-size plastic bag. Seal all but 1 inch of bag; finely crush cereal with rolling pin. (A food processor can also be used.) Reserve 2/3 cup crushed cereal in small bowl. Place remaining crushed cereal in medium bowl.

  
• 5

  Carefully roll each egg-soaked biscuit quarter in crushed cereal; place in muffin cup. Place 2 quarters in each cup; divide remaining quarters among muffin cups. (Bottom of bowl of biscuits will be soggy, so this is a messy step.)

  
• 6

  Add 2 tablespoons melted butter to reserved crushed cereal in small bowl; mix well. Sprinkle small amount of mixture on top of each.

  
• 7

  Bake about 20 minutes or until tops begin to brown. Cool about 5 minutes before serving. Serve plain or with syrup.