Description
Biscoff french toast bites sandwich thick bread with cookie butter, dip it in vanilla custard, pan fry it until golden, and roll it in cinnamon sugar, all served with warm Biscoff spread for dipping.
Ingredients
Units
Scale
- 4 slices thick bread
- 4 tbsp Biscoff spread
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- warm Biscoff spread, for serving
Equipment
Instructions
- Trim the crusts. Cut the crusts off the slices of bread.
- Make the sandwiches. Spread Biscoff on one side of two slices, top with the other slices, and cut each sandwich in half to make 4 pieces.
- Whisk the custard. In a small bowl, whisk together the eggs, milk, and vanilla until combined.
- Dip. Dunk each piece in the custard, coating it completely, then set aside.
- Pan fry. Melt the butter in a pan over medium heat and cook all sides of the pieces until golden brown.
- Coat and serve. Mix the sugar and cinnamon in a small bowl, roll each warm piece to coat, and serve with warm Biscoff spread for dipping.
Notes
- Thick brioche, challah, or Texas toast holds up best; thin bread turns mushy.
- Dip quickly and let the excess drip off so the centers stay custardy, not soggy.
- Keep the heat at medium so the outside browns before the custard sets.
- Roll in cinnamon sugar while the bites are still warm so it sticks.
- Warm the dipping Biscoff in 15-second microwave bursts; overheating makes it seize.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 360 kcal
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg