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Lotus Biscoff french toast

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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 3
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 slices or white bread, milk bread or brioche bread, about 0.80 inches (2 cm) thick
  • 1 tsp (0.17 fl oz) (5 ml) vainlla extract
  • 1/2 C (4.10 fl oz) (120 ml) whole milk
  • 1/2 C (4.10 fl oz) (120 ml) whipping cream
  • 2 tbsp (1 oz) (30 gr) unsalted butter, for cooking
  • 1/4 C (2.20 oz) (62.5 gr) Lotus biscoff cookie butter
  • Lotus biscoff cookies, cut into small pieces, for decorating
  • Whipped cream, for decorating

Method
 

  1. In a large bowl add the Lotus Biscoff butter along with the eggs and vanilla extract. Beat with a hand whisk so that everything is perfectly integrated. Add in the milk with the whipping cream and mix again until smooth.
  2. Place a large skillet over medium heat and add 1 tablespoon of butter to cook the French toast. Dip one slice of bread into the egg mixture, turning it over to make sure that it completely absorbs the mixture and is soaked. Immediately place the slice of bread on the skillet to cook for 2-3 minutes on each side, until lightly browned.
  3. Take the French toast out of the skillet and place on a larga serving plate with a lid on to keep it warm and repeat the process with the remaining slices of bread, which can be cooked in batches of two. When necessary, add more butter to the pan to continue cooking the French bread.
  4. When all the breads are ready, serve 2 pieces of bread on each plate and garnish with the Lotus Biscoff butter melted in the microwave. Also, decorate with whipping cream and pieces of Lotus Biscoff cookies to give it more texture. Ready!

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