I have all the Christmas morning feels with this recipe. I wanted to bake up a simple yet delicious dish that would feed the whole family and this cinnamon french toast bubble up is just the thing. Sweet enough to feel like an indulgence but can definitelyย keep you on track. This dish can be whipped up in just a few minutes and popped in the oven. Serves 12 and on WW freestyle it’s just 4 smart points per serving.

Cinnamon french toast bubble up

Drizzle
4SP blue & purple, 5SP green/4PP per serving
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Baking
Servings 12

Ingredients
  

  • 2- 7.5 oz packs of buttermilk biscuits see picture I usually buy Great Value brand but these are Wegman's, make sure you use the right ones, there is 10 small biscuits in the pack and 1 whole pack is 17SP
  • 1 Tbsp sugar
  • 1 heaping tsp cinnamon
  • 5 eggs
  • 1/3 cup milk I used 1%
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • FOR THE ICING
  • 1/3 cup icing sugar confectioners sugar
  • 1 Tbsp milk
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350F, spray a 9x13 dish with some cooking spray.
  • Open both rolls of biscuits and cut all 20 biscuits into 6 small pieces each, giving you 120 pieces of dough.
  • Mix your 1 Tbsp of sugar and heaping tsp of cinnamon in a bag large enough for you to add the dough pieces too and shake, making sure to cover all of the pieces. The pieces will clump together so be sure to separate them while shaking the cinnamon sugar onto them.
  • Place the dough pieces in your dish to cover the bottom evenly.
  • In a bowl or pyrex measuring cup whisk your eggs and milk together, stir in vanilla and cinnamon.
  • Pour egg mixture over your dough pieces. Bake in the oven for 35 minutes.
  • Remove from oven, you can now mix your icing sugar, milk and vanilla together and pour over the french toast bake while it is still warm.
  • Let icing set and then cut into 12 equal servings.

Notes

Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using SP calculator
Points Plus- 4 using PP calculator
Nutritional info per serving.. Calories 136...Fat 3g...Sat fat 0.9g...Carbs 22.3g...Fiber 0.6g...Sugar 6.9g...Protein 4.8g

Author

60 Comments

  1. Thank you! This is definitely happening Christmas morning at our house!

  2. Laura Torres Reply

    I am so excited for this recipe! Christmas morning here I come.

    • Drizzle Reply

      Haha, yay for Christmas morning, hope you enjoy it ๐Ÿ™‚

      • Does anyone know how much a serving is? I was thinking a little over an oz per serving but wasnโ€™t sure.
        Weโ€™re on a diet but splurging a little for Christmas morning because weโ€™re having family over ๐Ÿ˜‚

        • Drizzle Reply

          Hi Sydney, I used a 9×13 dish and cut into 12 equal portions, my guess would be more like 3oz give or take, when I do a casserole dish for a main meal and cut into 6 servings using the same size dish they are usually about 7oz each

          • Maureen

            HI…this recipe sounds great and Iโ€™d like to try but am confused by one thing. The recipe states serves 12 but you describe above cutting into 9 equal portions. So the point value in the recipe is for serves 12 or serves 9? Am thinking 12 servings would make pieces quite small. Just wondering if I have to calculate to find point value for 1/9th???

          • Drizzle

            Hi Maureen, sorry I am not sure where you are getting the 9 from, recipe states it serves 12 and to cut into 12 equal portions, it is in a 9×13 dish, that is the only 9 you could have seen… they are not huge portions but enough and you can always have 2 ๐Ÿ™‚

  3. Such a good recipe going to try it for brunch forsure. My husband loves when i make overnight french toast!!!!

    • Drizzle Reply

      I’m sure you can although I’m not sure it would be as fresh out of the oven tasting

  4. I always make French toast casserole on Christmas morning for my girls. I’ll try this recipe this year!!! Thanks!!!

    • Drizzle Reply

      Yay, you are very welcome, hope everyone enjoys it ๐Ÿ™‚

    • In your comment to Sydney above you said 9 equal portions but then to Maureen you say you didn’t say that and it is supposed to be 12 portions. Recipe also says 12. Can you please clarify?

      • Drizzle Reply

        Hi Patti, sorry I did not realize I had done that, when Maureen asked I thought she was referring to what I mention in the actual recipe and not replying to someone else comment, sometimes my comment section does not let me know that before I reply, I have gone back and corrected it, it is indeed 12 servings

  5. Totally defeats the purpose of making it skinny, but add apples and vanilla ice cream and this tastes exactly like a panakuken (yes I spelled wrong) yum

  6. Joy Harrison Reply

    Would the bagel recipe (greek yogurt, self rising flour) work in place of the buttermilk biscuits?

    • Drizzle Reply

      Hi Joy, sorry I have only made it as it is so I can’t give an honest answer, it might turn out ok, but it might also not bake properly, my preference would be the biscuits

    • Joy, I had the same question. It would save a lot of points! Did you try it? How did it taste?

  7. Where do you find these biscuits in Canada? I find they are only available in the states at Walmart! Otherwise I have to use Pillsbury biscuit dough, which makes the points per serving 7! Thanks!

    • Drizzle Reply

      I actually buy them when I cross the border since I live close to one, you can use the pillsbury and weigh out 7.5oz, then I suggest to cut the biscuits open first then cut those 2 pieces in 6 each, that way you’ll have enough dough pieces in total (cause the pillsbury are bigger biscuits)

  8. I wonder if this would work in a regular muffin tin (vs baking dish) Then, everyone gets their own perfect portion!

    • Drizzle Reply

      Yes it will freeze well.. you could half it if you are ok only using 1/2 pack of biscuits

      • Wouldnโ€™t that just be one can as opposed to two? I was thinking the same thing about cutting it in half and thought it might be easy with this recipe because this calls for two separate cans. Just making sure Iโ€™m not misreading something!

        • Drizzle Reply

          The full recipe calls for 2 cans, if you make 1/2 then yes just use 1 can and 1/2 of remaining ingredients and a smaller dish to bake in

  9. Iโ€™m in the UK and donโ€™t have them biscuits what can I use instead

    • Drizzle Reply

      Hi, I’m not too sure what you do have over there, can you maybe try googling pillsbury biscuits so you can see what they look like and compare, it is a biscuit dough that comes in a tube, just pop in oven and they make tea biscuits

  10. Does this reheat okay? Thinking of making ahead and popping in the microwave or would it get soggy? Thanks!

    • Drizzle Reply

      It does reheat well, microwave might make it a bit soft so maybe the oven or even an air fryer would be better

    • Drizzle Reply

      Hi Amy, No not at all.. I am not a fan of eggs, I hate the yolks..so I would not like this if it was very “eggy” I think you will love it ๐Ÿ™‚

  11. Tracy Laws Reply

    Hi I am making this and am wondering if the eggs are in your nutritional info count it smells so good !!! Thanks for all your recipes!!!

    • Drizzle Reply

      Hi Tracy sorry for the late reply, yes all ingredients are incl in the nutritional info which is why I usually say not to enter those numbers into a WW calculator

  12. Erin Morrow Reply

    Thank you so much for posting this recipe. We made it this morning for our Christmas breakfast and it was delicious! So easy to make, it took no time at all! Happy Holidays!

  13. Rose Nocera Reply

    It looks delicious can you freeze this? Ty so much for all the time you take you have fantastic recipes ty.

    • Drizzle Reply

      Thanks Rose, yes you can definitely freeze this one

  14. Can this be prepped the day before, refrigerated, and then baked the next morning?

    • Drizzle Reply

      The icing sugar is 12SP total so it would lower the serving size point value by 1

  15. Janie Gray Reply

    Iโ€™m planning on on turning this into a Mardi Gras king cake kind of thing.

    • Drizzle Reply

      Sounds interesting ๐Ÿ™‚ feel free to share what how it was

  16. My 11 yr old twins made this for the first time today.. absolutely delish, kid friendly to make.

    • Drizzle Reply

      Hi Penny, that is awesome, I love that they made it ๐Ÿ™‚ and so glad you all enjoyed it

  17. This was great and easy but needs 3x the icing. Also I made a half batch with just one can (8 biscuits) of biscuits – the ratio still worked.

    • Drizzle Reply

      Thanks for sharing.. I guess we could all use a little more icing haha ๐Ÿ˜‰ but to keep points low I used just a little

  18. I am currently waiting for my Cinnamon french toast bubble up to come out of the oven. Made it for my 6-year-old. Love that I don’t have to use the stove! and t is easy and fast. It came out so gooooood. delicious!

    • Drizzle Reply

      Hi Alexandra, I am so glad you enjoyed it, hope your little did too ๐Ÿ™‚

  19. Lyn Conrad Reply

    I have been using your recipes as a staple in my cookbook for years and this one was just amazing! This recipe, along with the nacho bubble up, is mine and my husbands favorite! Thank you so much for all the recipes. I check your site weekly for more recipes.

    • Drizzle Reply

      Hi Lyn, thank you for sharing, I am so glad you both enjoyed it and I hope you continue to enjoy the recipes ๐Ÿ™‚

Write A Comment