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!
½cup (4 oz.)Biscoff® cookie butter, smooth or crunchyor similar brand
½cup (4 oz.)cream cheese, softened
4tbsp (2 oz.)unsalted butter for the panif using salted butter, omit the salt from the recipe
powdered sugar, maple syrup or additional cookie butter for toppingoptional
Instructions
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.
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