1. Mocha French Toast Bake
Here’s the recipe:
2 tubes refrigerated flaky biscuits (16 biscuits)
½ cup milk
1 teaspoon vanilla extract
2 tablespoons instant coffee
2 chocolate bars (8.8 oz total)
Preheat oven to 350°F/180˚C. Cut each biscuit into 4 pieces and place in a large bowl.
In a separate bowl, whisk the eggs, milk, vanilla extract, and instant coffee until well-blended.
Pour the liquid mixture over the biscuits and stir to coat. Spoon half of the biscuit and liquid mixture into a greased 9×9-inch baking dish. Place the chocolate bars on top and cover with the remaining half of the biscuit mixture.
Bake for 25-30 minutes, or until the biscuits are no longer doughy on the inside and there is no more liquid. Cool for 10 minutes and serve with a dollop of whipped cream and drizzle of chocolate syrup. Enjoy!
Recipe by Camille Bergerson