SERVES 2 | ACTIVE TIME 10 Min | TOTAL TIME 9 Hours
4 large eggs
½ cup milk or cream*
1 tablespoon granulated sugar
1 teaspoon cinnamon
Butter to grease baking cups
½ pound strawberries, (washed, hulled and cut into ¼’s)
In a small mixing bowl combine eggs, cream, sugar, cinnamon and salt. Whisk until well combined.
2 (2 cup) oven safe baking cups with butter. Add biscuits to prepared
cups, pour half of the egg mix over top. Use a fork to gently dunk
uncovered biscuit pieces into the mixture. Cover cups with aluminum
foil and refrigerate overnight.
Preheat oven to 350°F.
casserole cups from refrigerator and remove aluminum foil and reapply
loosely. Place cold covered casseroles on a small baking sheet in
preheated oven. Bake for 35-45 minutes until casserole is puffy and
set. *Doesn’t wiggle when the cup is giggled. Remove aluminum foil.
casserole to cool for 10 minutes before serving (they will unpuff while
cooling). Sprinkle with strawberries and add whipped cream. Serve and
COOK'S NOTES: If you do not have left over biscuits, you can substitute 2 cups cubed Italian bread.
casserole is semi-moist like a bread pudding, if you prefer it less
moist add ¼ cup milk or cream to the mixture (in place of the 1/2 cup).
Double recipe as necessary to create more cups.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.