French toast with praline biscuit spread

Desserts

Servings

Preperation

10 minutes

Cooking

10 minutes

Waiting

–

8 slices sandwich bread 120 g biscoff spread 3 eggs 150 ml milk 20 g sugar 1 tsp vanilla extract 1 tsp cinnamon 2 tbsp butter

For assembling, spread biscoff spread on 4 slices and cover with the remaining 4 to create 4 double sandwiches.

For the mixture, whisk eggs, milk, sugar and vanilla.

For soaking, dip each sandwich into the mixture on both sides.

For cooking, melt butter in a non-stick pan and cook until golden on the outside and the filling is heated through.

For serving, cut in half and serve warm.

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French toast with praline biscuit spread

Servings

Preperation

Cooking

Waiting

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