Fluffy French Toast Monkey Bread

If you ask me, French toast monkey bread is what breakfast dreams are made of.

This pull-apart treat combines two morning favorites into one irresistible dish. Soft pieces of bread are dipped in a classic French toast mixture, then layered with cinnamon sugar for that familiar monkey bread magic.

Each bite delivers the cozy flavors of French toast – vanilla, cinnamon, and maple – but in a fun, tearable form that kids and adults can’t resist. The outside gets slightly crispy while the inside stays tender and sweet.

It’s a make-ahead breakfast that’s perfect for lazy weekend mornings or holiday brunches when you want something special but not fussy.

What Kind of Biscuits Should I Use?

Regular-sized refrigerated biscuits work best for this recipe, with Pillsbury Grands or similar store brands being the most common choice. While you can use any variety of canned biscuits, I recommend steering clear of the flaky-layered versions since they tend to separate too much during baking. The buttermilk-style biscuits hold together nicely and soak up the french toast mixture really well. If your store offers different sizes, go for the standard size rather than the jumbo ones – they’ll cook more evenly and give you perfect bite-sized pieces. Just make sure to check the ounces on the can to get the right amount for your recipe.

Options for Substitutions

This cozy breakfast treat can be made with several substitutions if you’re missing some ingredients:

• Refrigerated biscuits: While canned biscuits are the easiest option, you can use homemade biscuit dough or even cut-up pieces of bread (preferably day-old). Just make sure the pieces are similar in size.
• Heavy cream: You can swap heavy cream with whole milk or half-and-half, though the result won’t be quite as rich. For a dairy-free version, try full-fat coconut milk.
• Maple syrup: No maple syrup? Use honey or agave nectar instead. You could also use brown sugar mixed with a bit of water to create a syrup-like consistency.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil as alternatives. Just keep in mind that margarine might make the final result a bit less rich.
• Nutmeg: If you’re out of nutmeg, you can skip it or replace it with an extra 1/2 teaspoon of cinnamon or a pinch of allspice.

Watch Out for These Mistakes While Baking

The biggest challenge when making French toast monkey bread is getting the coating to stick properly – make sure to dip each biscuit piece thoroughly in the egg mixture, but shake off the excess to prevent pooling at the bottom of your bundt pan. The second common mistake is overcrowding your bundt pan – arrange the pieces loosely to allow room for expansion, as the biscuits will puff up significantly during baking. To ensure even baking and prevent a raw center, avoid the temptation to rush the process by increasing the oven temperature – stick to 350°F and check for doneness by inserting a wooden skewer into the thickest part (it should come out clean with no raw dough). For the perfect pull-apart texture, let the monkey bread rest in the pan for 10 minutes after baking, then invert it onto a serving plate while it’s still warm – this helps the maple-butter coating distribute evenly throughout the bread.

What to Serve With French Toast Monkey Bread?

This sweet and sticky breakfast treat pairs perfectly with a few classic morning sides to round out your brunch spread. A bowl of fresh berries or sliced fruit adds a nice pop of freshness that balances out the richness of the monkey bread. Since this dish is pretty sweet, I like serving it with savory sides like crispy bacon or breakfast sausage links to create a nice contrast. You can also keep things simple with a hot cup of coffee or a cold glass of milk – both work great for washing down those cinnamon-sugar coated bites. For an extra special touch, set out some warm maple syrup or a dollop of whipped cream so everyone can customize their serving.

Storage Instructions

Keep Fresh: This gooey French toast monkey bread stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get even better as they meld together overnight, making it a perfect make-ahead breakfast treat!

Freeze: If you want to save some for later, let the monkey bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 2 months. Just remember to label it with the date so you know when you put it in there!

Reheat: To warm up your monkey bread, pop it in the microwave for 20-30 seconds for individual portions, or heat the whole thing in a 300°F oven for about 10-15 minutes. For an extra treat, drizzle some warm maple syrup over the top before serving – it’ll taste just like freshly baked!

Make Ahead: You can prep this the night before! Just assemble everything, cover tightly with plastic wrap, and store in the fridge. In the morning, let it sit at room temperature for about 30 minutes before baking. This makes breakfast prep super easy when you have guests over.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 20-25 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

For the french toast batter:

• 2 eggs (room temperature for better blending)
• 1 tsp salt
• 1 tbsp pure vanilla extract (not imitation)
• 1 1/2 tbsp ground cinnamon (freshly ground preferred for more flavor)
• 1/2 tsp ground nutmeg
• 1 cup heavy cream (I use Kerrygold for richness)

For the monkey bread:

• 2 cans ready-to-bake biscuits (I use Pillsbury Grands)

For the maple-butter mixture:

• 1/2 cup unsalted butter (melted)
• 1/2 cup real maple syrup (not pancake syrup)

Step 1: Prepare the Pan and Preheat Oven

• cooking spray

Heat your oven to 350°F and generously spray a bundt pan or 9×13 baking dish with cooking spray, making sure to coat the bottom and sides well.

This prevents sticking and makes serving much easier.

Let the oven preheat while you prepare the remaining components.

Step 2: Create the French Toast Custard Mixture

• 2 eggs
• 1 cup heavy cream
• 1 1/2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp pure vanilla extract
• 1 tsp salt

In a medium bowl, whisk together the room temperature eggs, heavy cream, ground cinnamon, nutmeg, vanilla extract, and salt until completely smooth and well combined.

The room temperature eggs blend more smoothly into the cream, creating a silkier custard.

I like to use freshly ground cinnamon here because it has so much more flavor than pre-ground—it really makes a difference in the final taste.

Step 3: Cut and Coat the Biscuits

• 2 cans ready-to-bake biscuits
• custard mixture from Step 2

Open both cans of biscuits and cut each biscuit into quarters using a sharp knife or kitchen shears.

Working in batches, dip each biscuit piece into the custard mixture from Step 2, ensuring it’s fully coated but not oversaturated.

Arrange the coated pieces in the prepared pan, distributing them evenly across the bottom.

Step 4: Prepare the Butter and Maple Syrup Topping

• 1/2 cup unsalted butter
• 1/2 cup real maple syrup

While the biscuits are being coated, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl.

Once melted, stir in the real maple syrup until fully combined.

I always use real maple syrup instead of pancake syrup because it caramelizes beautifully in the oven and adds genuine maple flavor that transforms the whole dish.

Step 5: Combine, Bake, and Cool

• biscuit-filled pan from Step 3
• butter-maple syrup mixture from Step 4

Pour the warm butter-maple syrup mixture from Step 4 evenly over all the coated biscuit pieces in the pan.

Transfer to the preheated 350°F oven and bake for 30-35 minutes until the bread is golden brown and puffed up, and the sauce is bubbling around the edges.

Remove from the oven and let cool in the pan for 10 minutes—this allows the bread to set slightly while remaining warm.

Invert onto a serving plate so the caramelized sauce coats the top, and serve while still warm.