Have you ever tried Biscoff European cookie spread? Until today, I had heard of it, but had always been a little wary of giving it a go, I was recently challenged to create a recipe using this new -to-me product and had some fun in the kitchen this morning letting my culinary imagination run free.
When I woke up this morning, I was really craving some french toast, so naturally, I leaned toward a breakfast dish when thinking about the recipe I wanted to make. What is more decadent than stuffed french toast? Not a whole lot!
For this recipe, you'll need the following.
- 2-4 thick-sliced crusty bread. I used sourdough to cut a bit of the sweetness of the spread and syrup, but you can really use any kind you like.
- 1/2 cup of milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon of Biscoff European cookie spread per serving (can add more if you like your french toast extra gooey)
- maple syrup or confectioner's sugar for topping
- fruit for garnish (if desired)
Your first order of business is to mix up the wet ingredients, so in a medium-sized bowl, combine the milk, egg, vanilla and cinnamon and whisk until the egg is broken up and incorporated.
Next, you're going to make your "sammich" by spreading the Biscoff between two slices of your bread. Dip the entire thing in the egg mixture, covering both sides well and pop into a skillet heated to medium high on the stove. You want to go into grilled cheese mode, here, and flip your french toast when one side is toasty brown and no longer looks wet from the egg mixture.
When both sides are toasted, pull it off the stove top and slice it in half. Sprinkle it with the powdered sugar or drizzle it with maple syrup - however you like to eat your french toast!
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