Do you hate standing over the stove flipping French Toast like a short order cook? Do you hate the idea that in order for everyone to enjoy their French Toast breakfast at the same time..it means that someone (most likely YOU) is going to get an ice cold stack of French Toast?!
Weh–elll..your French Toast troubles are now OVER! That’s right!! Now you can prepare enough French Toast to feed a small Army and save yourself from all of that annoying flipping..lol!
It’s true, and this French Toast is dare I say, even better than the traditional, slice-by-slice, flip-by-flip variety! Warm, gooey Monkey Bread-like scoops of Maple Syrup soaked French Toast, all wrapped up in a gorgeous ring of decadence!
And as a bonus, everyone gets to eat it nice and hot..even YOU! 
What you’ll need:
2 rolls of Pillsbury Crusty French Loaf
4 Eggs..not shown
1 cup of Milk (any fat content)..not shown
1 tbsp. Vanilla Extract..not shown
1/2 cup Cinnamon/Sugar (whatever ratio you like)
1 cup Maple Syrup
A Bundt Pan (any baking dish will work)
Directions:
Bake up the French Bread according to the package directions..set aside!
Cube the bread into approx. 1.5″ pieces and add them into a large bowl…
In a medium bowl mix the Milk, Eggs, Vanilla and Cinnamon Sugar until it’s smooth and custard-like. Pour it over the bread cubes…
Let that soak for about 10 minutes, stirring to make sure it’s evenly coated.
Pour the Maple Syrup into the bottom of the Bundt Pan (or your baking dish)…
Then top the Syrup with the Custard soaked French Bread and bake at 350 degrees for 45 minutes, or until it’s firm and bubbly! Let it cool slightly…
Invert your serving platter onto the top and flip that baby out! Take in its succulent beauty…
Grab some plates and umm..share…
I know it’s hard to share this…
…but make sure to share with yourself, it makes sharing easier..lol!
Don’t forget a little more Syrup…
Nowww you can take a bite! ~Enjoy! 
Oh my wow! Going to have to try this when I have some company, or I will eat it all by myself.
I’m going to try this using my leftover egg nog from New Year’s Day
Sue, what a great idea – I have leftover egg nog (with a kick)…I’ll bet it would be good.
I’m going to try this but in a sugar free version and see how it comes out. It sounds delicious!
My hubby and I make maple syrup and there’s no such thing as sugar-free maple syrup. Anything else just doesn’t cut it in a recipe like this. Just sayin’.
yes they do make sugar free maple syrup I am a diabetic , I buy it at walmart. walmart makes a great value brand of their own too. jus letting all the other diabetics know yes we do have that option.
Oh. My! I really do need to make this next Sunday! WOW! Thanks for the amazing recipe… and I love your blog! Just found you thru the Pillsbury FB page.
~ Doreen at whereisyourhappyplace.blogspot.com
My granddaughter seen the pic and said please mawmaw lets make that! She’s only 4 but knows it looks like a keeper!
wanted to print the recipe but couldnt locate a print size link.
If you click on the “Print Friendly” link at the bottom of the post, it allows you to choose which text and/or pics you’d like to print. Then it will print in standard font size. Hope that helps!
This sounds just sinful and so delicious! I can’t wait to try it since my family loves French Toast and Monkey Bread. So to put the two together, oh my … mmmmmm is about all I can say!!
Am sooooooooooo going to make this for the girls in my office; AND, the next holiday that my kids are home. Looks and sounds HEAVENLY!!!!!!
What’s the ratio of cinnamon to sugar????
That’s a matter of your taste..as long as it equals 1/2 a cup!
Do you grease the baking pan pls?
My Bundt Pan was non-stick so all I did was add the Maple Syrup directly into it!
Can I spray the pan before because I don`t trust my pan hehe
Why do you need to cook the bread first? If it’s in the over for 45 min wont it cook during that time? When I make reg monkey bread, the dough goes in raw. Just asking… Looks great – thank you!
Well, it’s Monkey bread style, but it’s actually french Toast with a custard base..so like French Toast the Bread is already baked so it can absorb the custard as it cooks.
What would you suggest for the sugar/cinnamon ratio??
Got to try this..looks like it may need some pecans too