Molten Biscoff Stuffed French Toast with White Chocolate Drizzle Step-by-step instructions

Before you start

Before starting, gather all ingredients and let the cookie butter come to room temperature for easier piping. Slice the brioche thickly if not already done. Prepare a shallow dish for the custard and a plate for the crushed cookies.

Have the butter ready and a large skillet on hand. If using a piping bag, fit it with a large round tip or simply use a zip-top bag with a corner snipped off. Heat the oven to 200°F (93°C) if you want to keep cooked batches warm while finishing the rest.

Instructions

Stuff and Custard

1. 1Cut the Pockets and Stuff
   Using a sharp paring knife, cut a deep pocket into the side of each brioche slice, creating a cavity large enough to hold the filling. Spoon or pipe the Lotus Biscoff cookie butter into each pocket, using about 2 tablespoons per slice. Press the bread gently to seal the opening.
   Look for The pocket should be deep but not cut through the other side; the bread should feel full but not overflowing.
   Tip Chilling the stuffed bread for 10 minutes helps the filling stay put during dipping and cooking.
2. 2Make the Custard
   In a shallow dish, whisk together the eggs, whole milk, and vanilla extract until completely smooth and slightly frothy. The custard should be uniform with no streaks of egg white.
   Look for The mixture should be pale yellow and smooth, with a slightly thickened texture.
   Tip Use a wide dish so each slice can be dipped in one motion without breaking.

At this stage, the brioche slices should have clean, deep pockets filled with cookie butter, and the custard should be smooth and homogeneous. The bread should feel slightly firm but pliable, and the filling should be evenly distributed. Check that the pockets are sealed well and that the custard has no lumps or streaks. This is the foundation for the rest of the dish, so take care to make the pockets neat and the custard well-mixed.

Sear and Crumb Coat

3. 3Dip and Sear
   Heat a large skillet over medium heat and melt the butter until foaming. Dip each stuffed brioche slice into the custard, letting it soak for about 15 seconds per side, then place in the skillet. Cook for 3 minutes per side, until golden brown and the custard is set, turning once.
   Look for The French toast should be deeply golden on both sides and puffed slightly; the center should feel firm when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the skillet; cook in batches if needed to maintain even browning.
4. 4Coat with Cookie Crumbs
   While the French toast is still hot, press the edges into the finely crushed Lotus Biscoff cookie crumbs, coating all sides. The crumbs will stick to the buttery surface, adding crunch and spiced caramel flavor.
   Look for The crumbs should form an even, crunchy crust on the edges and sides.
   Tip Use a shallow plate for the crumbs and roll the toast gently to avoid breaking the crust.

The French toast should be deeply golden brown on both sides, with a crisp, buttery crust. The edges should be coated evenly with crushed cookies, which will look toasted and fragrant. The interior should feel set when pressed, and the cookie butter should be hot and beginning to melt. The kitchen should smell of butter, vanilla, and spiced caramel. If any slices are not yet golden, return them to the skillet for another minute per side.

Drizzle and Finish

5. 5Drizzle and Serve
   Melt the white chocolate chips in a small saucepan over low heat, stirring until smooth. Drizzle the melted white chocolate in a zigzag pattern over the French toast. Dust generously with powdered sugar. Cut open to reveal the warm molten cookie butter, and serve immediately.
   Look for The white chocolate should be smooth and pourable; the sugar dusting should be light and even.
   Tip For a cleaner drizzle, transfer the melted chocolate to a small zip-top bag and snip a tiny corner.

The melted white chocolate should be smooth and pourable, drizzling in a clean zigzag pattern. The powdered sugar dusting should be light and even, creating a snowy contrast against the golden crust.

When cut open, the cookie butter should flow out slowly, visibly molten and glossy. The presentation should be inviting, with the white chocolate slightly set but still shiny. Serve immediately to enjoy the contrast of warm filling and crisp coating.

Common mistakes

One common mistake is cutting the pocket all the way through the bread, causing the filling to leak out during cooking. To avoid this, insert the knife about 3/4 of the way through and wiggle it to create a cavity without piercing the bottom. Another issue is over-soaking the bread in the custard, which can make it fall apart.

Brioche is delicate, so a quick dip on each side is sufficient. Overcrowding the skillet can also cause the French toast to steam instead of crisp, so cook in batches if necessary. Finally, do not skip the cookie crumb coating—it adds essential crunch and flavor.

How to tell it’s done

The French toast is done when the custard is fully set and the bread is golden brown on both sides. To check, press the center gently—it should feel firm and spring back slightly. The internal temperature of the egg custard should reach 160°F (71°C) to ensure the eggs are cooked through.

The edges should be crispy and the cookie crumbs should be toasted and fragrant. When cut open, the cookie butter should be hot and molten, flowing out slowly. If the center still feels raw or the bread is too pale, cook for an additional 1-2 minutes per side.

• Egg dishes: 160°F (71°C) in the thickest part