Cut each of the biscuits into 6 pieces and set aside.
In a large bowl whisk the egg till frothy then whisk in sugar, vanilla, and cinnamon. Finally, mix in the heavy cream and milk until combined well.
Add the chopped biscuits into the cream mixture and stir well. Allow to soak for about 5 minutes.
Preheat oven to 350°F and spray the bottom of a 9”x13” pan with nonstick spray or line with nonstick aluminum foil.
Remove the biscuits from the cream mixture using a mesh strainer (discard the remaining liquid.) This part is just like making regular French Toast.
Place biscuits in an even layer into the bottom of the baking dish.
Cover french toast with foil and place on the middle rack in the oven and bake for 20 minutes.
For the topping:
In a bowl, mix melted butter, brown sugar, corn syrup, pecans and cinnamon until combined well.
Once casserole has baked for 20 minutes, remove from oven, uncover and spoon topping evenly around the top of the casserole.
Bake uncovered for about another 15 minutes.
Serve immediately with your favorite fruit or syrups. The brown sugar topping will harden slightly as it cools so this is best served warm and straight out of the oven.
Two cans of refrigerated cinnamon rolls can be used in place of the refrigerated biscuits.
The pecans are optional in this or other nuts can be used like walnuts.
This dish doesn't freeze well so I don't suggest it.
I really love the creaminess that the heavy cream adds. It's also thicker than milk so it helps the cinnamon mixture stick to the biscuits. But if you dont' have any heavy dream, you can certainly skip it.
This dish is best served right away, straight out of the oven. Any leftovers can be placed in an airtight container and stored in the fridge for up to 2 days and can be re-heated in the microwave.