I was craving French toast like crazy this weekend so I decided to make some. Except this was no ordinary French toast; this was like the fancy ones on Instagram. I’ve been feeling the vibe so I wanted to see how it tastes. This stuffed French toast is filled with crushed Biscoff cookies, Nutella and dipped in an egg batter which has even more crushed Biscoff. It’s very hearty and something I think you can make on really important occasions like when you want to impress your date or have a long-time friend coming over.
Making the batter
The batter is very simple-eggs, milk, salt, sugar and crushed Biscoff cookies. I used about 15 cookies and crushed them into crumbs with a rolling pin. Alternatively, you could pulse this in a food processor. Half of the cookie crumbs go in the egg batter and the remainder goes into the bread slices. Good choices of bread are always the soft, buttery kind like challah bread or Brioche. Avoid harder crust types like sourdough or Italian bread for French toast recipes. The trick for easy stuffed French toast is cutting the bread into very thick slices about 3 inches wide. Then, you will make a cut halfway through each slice and spread the Nutella and Biscoff crumbs into the bread. After you stuff the bread, you then dip it into the batter and generously coat it on all sides. Then fry it immediately for best results.
Tips for an awesome stuffed French toast
Medium heat is your best friend here because you want all of the French toast to cook through without it burning. One time I made French toast which was browned and it was undercooked in some parts-awful! So you wouldn’t want that to happen to you! I also like to “sear” all sides of the toast like how you sear thick cut steak on the stove to reduce chances of this happening.
You can serve this with ice cream, whipped cream and fresh fruit. Cookie butter would also be great as a topping. I think it’s great without any garnishes but it is totally up to you!
If you love Nutella and Biscoff, check out my glazed cookie butter doughnuts and Nutella overnight oats.
Ingredients
3 large eggs, at room temperature
1 tablespoon granulated sugar
Pinch of table salt
1/2 cup almond milk/dairy milk, at room temperature
1 bread loaf, sliced into 3-inch wide slices
1 cup Nutella (or other chocolate spread)
15 crushed Biscoff cookies, plus extra to serve
3 tablespoons cooking oil
Extra Nutella or cookie butter to garnish
Instructions
- Whisk the eggs, sugar, salt, milk together in a large bowl and add half the amount of crushed Biscoff to this same bowl.
- Make a slit through each bread slice halfway through.
- Spread 2-3 tablespoons of Nutella in the slit of each bread slice, followed by a handful of the crushed Biscoff.
- Heat the oil on a large non-stick frying pan (I used a 10-inch skillet) on medium-high heat.
- Dip each stuffed bread slice into the egg batter from step 1 and fry immediately on the heated skillet for 5 minutes on one side.
- Lower the heat and continue to fry for another 4-5 minutes, rotating the bread on all sides.
- Once all sides are nicely browned, turn off the heat and garnish the bread with more crushed Biscoff or Nutella.
- Let it cool slightly before serving and garnish with cookie butter or Nutella.
Notes
French toast is nicer when served fresh so I don't recommend storing leftovers overnight.