Biscoff versus Nutella…now that’s a hard pick. So the easy solution is, why not have both. This French Toast recipe took a little inspiration from my favourite brunch spot in town, Eggbreak, who makes one stunner of a Nutella French Toast that’s coated with cornflakes and served with a side of maple mascarpone. Instead of a cornflakes coating, I made a Biscoff biscuit crust instead over a “Nutella sandwich”, pan-fried till golden and then dusted with icing sugar plus whipped cream on top. Verdict? It’s absolutely divine. Complete this with a cup of coffee and this makes the best brunch ever.
You can use other biscuits of your choice, but Biscoff biscuits are just special, aren’t they? Its caramel flavour, tinged with a pinch of spices, makes it such a unique biscuit that outstands the crowd. When blended with Nutella, it creates this surprisingly warm and almost festive flavour profile that makes it such an indulgence. What I love about this recipe and concept is that extra crunch you get from the biscuit-coating. Biscuits are also denser than the likes of cornflakes, so that creates more distinctive layers to the french toast. Starting with the exterior crunch, your palate goes through the spiced caramel flavours of the Biscoff layer, then the fluffy sweet bread, and to the gooey Nutella.
How to make Biscoff Biscuit-coated Nutella French Toast
Starting with the Biscoff biscuits (or any other biscuits if you must), place them in a Ziploc bag and crush them by rolling them over with a rolling pin. Place them onto a flat bowl and toss with a pinch of cinnamon powder. Set aside.
The next step is to make the egg mixture by whisking together eggs, milk, vanilla, and a little bit of sugar. Slather some Nutella onto each slice of Brioche bread, roughly a tbsp for each slice, and press two together to make a sandwich. My preference for bread choice always sticks with Brioche. This is because Brioche bread carries a naturally sweet and eggy flavour which fits very well for a sweet French toast. In addition, Brioche bread features a fluffy texture with tender crumbs, which is simply perfect for this recipe combo.
Dip the Nutella sandwich into the egg mixture until fully coated. Do not soak in it for too long as that would make the bread go soggy. Then coat the dipped sandwich with the crushed biscuits, again, until fully coated.
Heat a pan over medium heat and melt a little bit of butter in it. Place the biscuit-coated french toast in it and pan-fry for 4-5 minutes on each side until golden in colour.
Dust with icing sugar and topped with a swirl of whipped cream. Serve immediately!
Biscoff Biscuit-coated Nutella French Toast
Ingredients
- 12 pieces Biscoff Biscuits
- 2 Eggs
- ¼ cup Milk
- ½ tsp Vanilla Extract
- ¼ tsp Cinnamon Powder
- 4 tsp White Sugar
- 8 tbsp Nutella
- 8 slices Brioche Bread
- Butter for cooking
Toppings (optional)
- Whipped Cream
- Icing Sugar
Instructions
- Place Biscoff biscuits into a Ziploc bag and crush biscuits with a rolling pin. Transfer to a shallow bowl and toss with cinnamon powder. Set aside.
- In a separate bowl, whisk together eggs, milk, vanilla and sugar.
- Slather Nutella onto each slice of Brioche bread, about a tbsp per slice. Press two slices together to make a sandwich.
- Dip the Nutella sandwich into the egg mixture until fully coated. Then coat the dipped sandwich with the crushed biscuits, again, until fully coated.
- Heat a pan over medium heat and melt a little bit of butter in it. Place the biscuit-coated french toast in it and pan-fry for 4-5 minutes on each side until golden in colour.
- Dust with icing sugar and topped with a swirl of whipped cream. Serve immediately!
Notes
- Brioche bread carries a naturally sweet and eggy flavour which fits very well for a sweet French toast. In addition, Brioche bread features a fluffy texture with tender crumbs, which is simply perfect for this recipe combo.
- Do not soak in it for too long as that would make the bread go soggy.
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