What's Cooking on Pinterest? French Toast Dumplings

When I was in elementary school, my dad took me to Burger King every once in a while to get the delicious miniature French Toast Sticks. Being able to dunk the scrumptious bite-size French Toast Sticks into the package of maple syrup always made my day.

So when I came across these breakfast pillows, French toast dumplings, I couldn't resist the urge to make them.

With just a few basic ingredients everyone has on hand for breakfast, you can whip these together in minutes.

Start by heating 1 1/2 cups of maple syrup with 1/3 cup of brown sugar in a medium sauce pot. While the syrup and sugar thicken and begin to bubble, prepare the biscuits, which serve as the dumplings.

The recipe calls for Pillsbury Grands Flaky Layer Biscuits, but I decided to use the ones with extra butter for extra flakiness. This made them even more gooey once they cooked.

Slice each biscuit into fourths, then roll them into little balls to dunk into the maple syrup. Just like you dunk the Burger King French Toast Sticks into maple syrup, except this syrup is warm and simmering with brown sugar. Talk about an upgrade.

Once the biscuits are rolled and ready to be dunked and the syrup mixture is bubbling, drop a few biscuit rolls into the pot and cover. Let the dumplings cook for about three to four minutes on one side before you flip them over. The blogger noted that the dumplings are ready to be flipped once they are doubled in size.

While the dumplings cook in the sauce pot, mix together one cup of sugar with 1/2 cup of cinnamon and a dash of nutmeg.

After you remove each dumpling onto a plate using a slotted spoon, let them cool slightly, then roll them in the cinnamon, sugar and nutmeg blend. Serve the dumplings on a plate for friends and family to munch on over a weekend breakfast, or place a few in a personal bowl for yourself. You'll love the soft pillow texture on the inside of each dumpling, with the crunchy and sticky texture on the outside.

Each dumpling bursts with maple syrup and sugar; you won't be able to stop at just one.

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Molly Dunn
Contact: Molly Dunn