When life gives you French toast, stuff it! With its crispy exterior, and irresistible cookie butter filling, this Biscoff Stuffed French Toast is the perfect way to start the day. A decadent breakfast the whole family will love!
It's a bad day for calories that's for sure. This stuffed French toast is indulgent, but who cares right? We all need to treat ourselves every once in a while.
If you are on team French toast (like me), then you will want to try stuffing it. Basically, you make a sandwich, layer your cookie butter and cream cheese, dip it in the egg custard and pan fry the whole thing in butter. The result is an ooey-gooey center that melts its way onto your plate. It's unapologetically delicious.
Need something a little lighter? Try my orange and cardamom French toast.
What is Biscoff?
If you have ever traveled by plane, then perhaps you were offered this tasty snack. If you were lucky, and had a generous flight attendant, you were able to grab two! Lotus Biscoff is a thin cookie with a unique taste of cinnamon, nutmeg, ginger, allspice, and cloves. The name is a play on "biscuits" and "coffee" and you can easily find it in most supermarkets.
Biscoff cookie spread is ground-up Biscoff cookies made into cookie butter. Similar in consistency to smooth peanut butter (they have a crunchy version too), it is spreadable and quite addicting. It's sweet and has subtle hints of warm spices. In the US, Trader Joe's sells a version called Speculoos Cookie Butter (a Belgian version) which is a spread made from ground-up Speculoos cookies. They are identical in taste and can be used interchangeably.
This Biscoff stuffed French toast uses traditional ingredients to make the base custard, such as eggs, milk, vanilla, and cinnamon. Biscoff and cream cheese are used to layer the bread (like a sandwich) and then cooked in a hot buttered pan.
- Biscoff cookie butter
- Cream cheese
- Thick sliced bread such as brioche
The full ingredient list can be found in the recipe card.
No special equipment needed, just a pan or griddle large enough to cook the French toast.
How to assemble stuffed French toast
In a medium bowl, combine the eggs, milk, vanilla, cinnamon, and salt. Whisk until combined.
Lay out your bread. Spread the cookie butter on 4 slices of bread. Use just enough to cover your slices. On the remaining 4 slices of bread, spread the cream cheese. Combine the bread to make sandwiches. Dip each sandwich in the egg custard until coated in the mixture.
In a large skillet over medium heat, melt the butter. When the butter starts to sizzle and turns foamy, add the sandwiches and pan fry until golden brown on both sides, about 3 minutes. Remove and repeat with the remaining bread.
Serve right away with a drizzle of melted cookie butter, maple syrup, or powdered sugar!
Stuffed French toast is so versatile. Here are a few ways to mix up the flavors.
- Try the crunchy version of Biscoff cookie butter. Yum, imagine the texture!
- Instead of cream cheese, try mascarpone cheese or crème fraiche.
- Add fresh fruit or your favorite jam. Strawberries or raspberries pair well.
- Biscoff too sweet for you? Use good old fashioned peanut butter.
Nope, you're not going to have any left. No way, no how. Keep scrolling.
But seriously, French toast does not store well in my opinion. You can wrap any leftovers and store them in the fridge if you do happen to have some remaining. Gently reheat on the stove or microwave for 30 seconds to 1 minute. Because it is stuffed, I don't recommend freezing it.
After making this French toast, hide your opened cookie butter. You will be tempted to eat it right out of the jar because it's that addicting. Trust me, I've been there!
Soggy French toast can be caused by soaking the bread too long in the egg custard. Also, if your bread is super thin, this will cause it to get soggy quickly. Choose a hearty bread such as brioche or challah and dip rather than soak your bread.
Biscoff Stuffed French Toast
- 1 large skillet, griddle or frying pan
- 4 large eggs
- ½ cup (4 oz.) milk or half and half
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 8 slices of thick bread such as brioche
- ½ cup (4 oz.) Biscoff® cookie butter, smooth or crunchy or similar brand
- ½ cup (4 oz.) cream cheese, softened
- 4 tbsp (2 oz.) unsalted butter for the pan if using salted butter, omit the salt from the recipe
- powdered sugar, maple syrup or additional cookie butter for topping optional
- In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt until combined. Set aside.4 large eggs, ½ cup (4 oz.) milk or half and half, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
- Lay out your bread. Spread 1-2 tbsp. of Biscoff cookie butter on one side of each of the first 4 slices (add enough to cover the slice). On the remaining 4 slices of bread, spread 1-2 tbsp. of cream cheese on one side. Combine 1 Biscoff slice with 1 cream cheese slice, making a sandwich. You will have 4 sandwiches.8 slices of thick bread such as brioche, ½ cup (4 oz.) Biscoff® cookie butter, smooth or crunchy, ½ cup (4 oz.) cream cheese, softened
- Heat a large skillet or griddle over medium heat. Add 1-2 tablespoon of butter (per 2 sandwiches). While the butter is melting, dip each sandwich in the egg mixture until coated (do not submerge). Repeat with the remaining butter and bread.4 tablespoon (2 oz.) unsalted butter for the pan
- When the butter begins to sizzle, add the stuffed bread to the skillet. Cook on medium heat until golden brown on both sides, about 3 minutes. Serve hot with maple syrup, powdered sugar, or a drizzle of melted cookie butter.powdered sugar, maple syrup or additional cookie butter for topping
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.