BISCUIT FRENCH TOAST WITH STRAWBERRY TOPPING

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1 portion (2 bisuits each)


2 ea	Bakery Chef® Premium Buttermilk Heat and Split Biscuits 3 oz.
1/2 cup	Whole milk
1/2 cup	Heavy (whipping) cream
4	Eggs
1 tbsp	Granulated sugar
1 tbsp	Log Cabin® Original Syrup
	PAM® High Heat Baking Spray, as needed
1/2 cup	Log Cabin® Original Syrup
1 tsp	Vanilla paste
1 tbsp	Earle Grey Tea (loose leaf, or 1 bag)
1/4 cup	Udi’s® Au Naturel Granola
1/4 cup	J. Hungerford Smith® Sliced Strawberry Topping
	Reddi-wip® Original Whipped Light Cream

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Whisk the milk, cream, eggs, sugar and 1 Tbsp. syrup together until combined.
Step 2

Cut the biscuits in half. Soak the biscuits in the egg mix for about 15 minutes.
Step 3

Combine 1/2 cup syrup, vanilla and tea on low heat until simmering. Once simmering, let it steep for 15 minutes, then strain the tea out.
Step 4

Spray Pam® in a pan or on a griddle. On medium high heat, griddle the biscuits until golden brown on both sides. Put in a 350F oven for 10-15 minutes or until the custard in the center is set. (I have also deep fried this recipe at 350F for about 5-7 minutes after soaking the biscuits.)
Step 5

Top with the J. Hungerford Smith® Sliced Strawberry Topping, Reddi-wip® Real Cream Whipped Light Cream Topping, and Udi’s® Granola.