Description
Enjoy a decadent twist on classic French toast with this Biscoff Stuffed French Toast recipe. Thick slices of brioche or challah bread are filled with creamy Biscoff cookie butter, dipped in a cinnamon-vanilla egg custard, and cooked to golden perfection on the stovetop. Topped with powdered sugar, crushed Biscoff cookies, and served with maple syrup, this sweet breakfast or brunch treat is indulgent yet easy to make.
Ingredients
Scale
Bread & Filling
- 4 thick slices brioche or challah bread
- 1/4 cup Biscoff cookie butter
Custard Mixture
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon heavy cream (optional for richness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
For Cooking & Serving
- Butter or oil for frying
- Powdered sugar and crushed Biscoff cookies for topping (optional)
- Maple syrup for serving
Instructions
- Prepare the sandwiches: Spread Biscoff cookie butter evenly on two slices of bread. Top each with the remaining slices to form two sandwiches, and gently press them together to seal.
- Make the custard: In a shallow bowl, whisk together eggs, whole milk, heavy cream (if using), vanilla extract, cinnamon, and sugar until fully combined.
- Dip the sandwiches: Dip each sandwich into the egg mixture, coating both sides thoroughly. Allow them to soak for a few seconds so the bread absorbs the custard well.
- Heat the skillet: Warm a non-stick skillet or griddle over medium heat and add butter or oil to coat the surface.
- Cook the French toast: Carefully place the dipped sandwiches onto the skillet. Cook each side for 3–4 minutes until they achieve a golden brown color and are cooked through.
- Serve: Remove from heat and slice each sandwich in half diagonally. Dust with powdered sugar and crushed Biscoff cookies if desired. Serve immediately with warm maple syrup.
Notes
- Use day-old bread for best results; it holds up better when soaked in the custard.
- For an added flavor twist, add sliced bananas inside the sandwich before cooking.
- Adjust the cooking heat as needed to prevent burning while ensuring the inside cooks through.
