Monday, January 21, 2013

French Toast Dumplings~ Pinterest Tested

 I tried this recipe out last week. It important that you use the flaky biscuits. It might seem like they won't cook by being simmered in syrup...but they do!

Verdict: They are rich and good, but not sure I will make them again.
Original recipe here.

My recipe with adaptions:

1 can of Flaky Layers Biscuits

1.5 cups Maple Syrup

1/3 cup Brown Sugar

1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)


In a medium sauce pot add the Maple Syrup and the Brown Sugar..bring up to a simmer

Cut each raw biscuit into fourths and roll each section into a ball

Gently add them into the simmering syrup..leaving room for them to puff up..they get puffy!

Cover them and let them simmer until they’ve doubled in size..turning them once, to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce!

Let them cool

While they’re cooling, mix up the cinnamon, sugar, ..set aside. 

Gently toss each dumpling in the Cinnamon/Sugar mix..for that French Toast crunch!

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