Molten Biscoff Stuffed French Toast with White Chocolate Drizzle Tips, FAQ & printable recipe

Tips for success

To get a perfectly molten center, do not overfill the pockets—about 2 tablespoons per slice is ideal. If the cookie butter is too stiff, warm it slightly in the microwave for a few seconds until it is spreadable.

When dipping the bread, use a gentle hand to avoid squeezing out the filling. Let the stuffed bread rest for a few minutes before cooking so the custard can absorb evenly. For extra flavor, add a pinch of salt to the custard to balance the sweetness.

The skillet should be hot enough that butter foams immediately but does not burn. If the butter starts to brown, lower the heat slightly. Use a spatula and tongs to flip the French toast gently, keeping the crumbs intact.

If the cookie crumbs are not sticking well, press them on while the bread is still moist from the custard. Serve the French toast immediately after drizzling with white chocolate, as the coating will soften over time.

Variations

• Chocolate Hazelnut: Swap the Biscoff cookie butter for chocolate-hazelnut spread. Roll the edges in crushed hazelnut cookies or chopped toasted hazelnuts. Drizzle with melted dark chocolate instead of white for a deeper flavor.
• Berry Bliss: Add a spoonful of raspberry or strawberry jam to the cookie butter before sealing the pocket. Top with fresh berries and a dusting of powdered sugar for a fruity contrast.
• Salted Caramel: Use salted caramel sauce in place of the cookie butter, and roll the edges in crushed shortbread cookies. Drizzle with extra caramel and sprinkle with flaky sea salt before serving.
• Peanut Butter Banana: Spread peanut butter inside the pocket and add thin banana slices. Cook as directed, then drizzle with melted white chocolate and chopped peanuts for a sweet-savory twist.

Storage and make-ahead

Fridge

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.

Freezer

Freeze cooked, cooled French toast in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

Reheat

Reheat frozen or refrigerated French toast in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over medium heat until warmed through and crisp.

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, place in a toaster oven or skillet over medium heat until warmed through and crisp. The white chocolate drizzle may melt slightly upon reheating, but the flavor will remain. Avoid microwaving, as it can make the bread soggy.

The stuffed brioche can be assembled up to 4 hours ahead and kept in the refrigerator, covered, until ready to cook. The custard can also be prepared in advance and refrigerated in a sealed container.

When ready to serve, dip and cook as directed. The crushed cookie crumbs can be stored in an airtight container for up to a week.

Serving ideas

Serve the French toast warm, with extra melted white chocolate on the side for drizzling. A dusting of powdered sugar adds a festive touch, and a few fresh berries or a dollop of whipped cream can brighten the plate. For a brunch spread, pair with crispy bacon or fresh fruit to balance the richness.

This dish is also excellent as a dessert, especially when paired with a scoop of vanilla ice cream or a drizzle of caramel sauce.

The molten cookie butter center is a delightful surprise, so consider cutting the toast open at the table for a dramatic reveal. Enjoy it with a cup of coffee or a glass of cold milk to cut through the sweetness.

Frequently asked questions

Recipe card

Molten Biscoff Stuffed French Toast with White Chocolate Drizzle

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 4 slices thick brioche bread
• 1/2 cup Lotus Biscoff cookie butter
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• 1/2 cup finely crushed Lotus Biscoff cookies
• 1/2 cup white chocolate chips
• Powdered sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

12 g

Carbohydrates

65 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.