TGIF y’all!
I don’t know about you, but I’m beyond ready for the weekend. And I have just the thing to celebrate it’s arrival. Biscoff and salted caramel chocolate hazelnut French toast. Yes, it’s a mouthful but it’s AH_MAZING!
I actually made this recipe for the first time over Christmas break. My little man was dying to go over to his cousin’s house and hangout while they were on break. Once he voiced his desire to do so, we quickly scheduled a play date. I wanted to do a little something special for them, so I cam up with this recipe and took it over when I dropped him off for the day.
Their eyes lit up when I told them what it was and they quickly dove in and devoured it. But, really, what’s not to like? You’ve got salted caramel hazelnut spread. Biscoff (ground up cookies, pureed into a spread). And bread. Um, all the required boxes are checked on my list!
So, it’s safe to say that this recipe is kid tested, times 3, and totally approved. Heck, it’s even grown-up approved. I can’t tell you how many times I’ve made it since December, but it’s been a lot. Everyone that tastes it is obsessed.
It’s the perfect Saturday morning or special occasion breakfast or brunch. It can be drizzled with syrup, melted Biscoff or hazelnut spread, but that really is not necessary. If you want dress up the presentation, a light dusting of powdered sugar would do the trick! I keep this simple by serving some salty, crispy bacon and mixed berries on the side.
Whatever you do this weekend, just be sure to start your day with this baked French toast. Your family will be over the moon excited about breakfast!
Biscoff and Salted Caramel Chocolate Hazelnut Baked French Toast
Thick, fluffy bread filled with Biscoff and chocolate hazelnut spread, soaked in a simple custard and baked. This decadent French toast recipe is simple and perfect for special occasions.
Ingredients
- 12 Slices white Texas toast
- Biscoff spread
- Salted caramel hazelnut spread
- 6 Eggs
- 1 1/2 Cups milk
- 1 1/2 Tsp vanilla
Instructions
- Preheat oven to 350. Spray a 9x9 pan with non-stick cooking spray and set aside.
- Lay the slices of bread on a clean work surface. Spread Biscoff on 6 slices and the salted caramel hazelnut spread on the remaining slices.
- Place the Biscoff slices, Biscoff side down on the hazelnut spread slices, forming a sandwich.
- Rip the sandwiches in pieces and place in the prepared baking dish.
- Place eggs in a medium bowl and whisk. Add the milk and vanilla and whisk to combine. Pour over the sandwich pieces, being sure all pieces are covered.
- Place in the preheated oven and bake 30-45 minutes, until the egg mixture is set and the toast is golden brown.
- Remove from oven and allow to cool for 5 minutes.
- Serve as is, sprinkled with powdered sugar or drizzle with melted Biscoff or hazelnut spread.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 127mgSodium: 346mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 10g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
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