Today’s recipe comes courtesy of my husband. He has really enjoyed biscoff. He makes graham cracker sandwiches out of it and has even smeared it on a slice of toast. It is fun to watch my son and him dunk little biscoff covered graham crackers into milk while chatting about basketball. But his best creation has definetely been his recipe for biscoff french toast.
It’s not complicated.
And it probably isn’t the best for you.
But it is delicious.
There aren’t any fancy ingredients when it comes to my husband making a meal.
He has two rules: 1. Simple and easy 2. Good
I wonder if that’s why food is such a simple tool for catching a man? Back then I didn’t have food to rely on. Cooking and I were not on good terms. So maybe that’s not true.
Biscoff French Toast
1 cup milk
12 slices thickly sliced toast
1/2 cup brown sugar
2 tsp cinnamon
Preheat pan over medium to medium low heat. While pan is heating, whisk eggs and milk together in a large mixing bowl then set aside. In a small bowl, combine the cinnamon and brown sugar. Dip each piece of bread in the large bowl, turning the bread from side to side to ensure that all sides of the bread become covered completely in the egg mixture. Place on griddle and sprinkle side up with a light coating of brown sugar and cinnamon. Cook for several minutes on one side until the bottom becomes golden brown. Flip the piece of french toast to the other side, cooking until the side browns. Remove french toast from griddle pan, and place in a warm oven. Continue cooking french toast several slices at a time.
When ready to serve, remove french toast from the oven, and spread with a thin layer of biscoff spread. (Use creamy, not chunky). Sprinkle with powdered sugar if desired and serve.
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