Baked French Toast Skillet

A skillet of iced cinnamon rolls made with canned Pillsbury Grands biscuits, topped with chopped fresh strawberries on a wooden table.

5 from 5 votes

Baked French Toast Skillet

This easy baked French toast skillet is perfect for brunch, holidays or cozy weekends at home. With cinnamon-sugar biscuit bites, a maple-scented custard and a sweet vanilla glaze, it’s a treat everyone will love. The fresh strawberries on top add a bright and juicy finishing touch.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: casserole

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 Cans biscuits I used Pillsbury Grands
4 eggs beaten
1/4 Cup heavy cream
1 Teaspoon maple extract
1 Cup granulated sugar
1 Tablespoon ground cinnamon
1/2 Cup butter
3 1/4 Cup powdered sugar
1 Teaspoon vanilla extract
1/2 Tablespoon milk
1 Cup strawberries diced

Instructions

Preheat the oven to 350 degrees F.
Whisk together eggs, heavy cream and maple extract in a mixing bowl.
In a separate bowl, combine cinnamon and sugar.
Remove biscuits from the can. Roll each individual biscuit into a ball, then dip into the egg mix.
Allow excess eggs to drip off. Roll the biscuits in the cinnamon sugar.
Butter a cast iron skillet.
Add biscuits to the skillet and place into the oven. Bake for 15 minutes
Meanwhile, prepare frosting. In a medium mixing bowl, combine butter, powdered sugar, vanilla extract, and milk. Whisk until smooth.
Remove biscuits from the oven. Drizzle with frosting and sprinkle strawberries over the top. Serve warm.

Notes

Cut biscuits evenly: This helps everything bake at the same rate.
Don’t overmix the frosting: Whisk just until smooth.
Serve warm: The texture and flavor are best when fresh from the oven.
Use a deep skillet: Gives the biscuits room to rise and brown evenly.

Nutrition

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