Biscoff Cookie Stuffed French Toast

Name: Biscoff Cookie Stuffed French Toast
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large eggs; 1 cup milk; 2 tbsp brown sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 cup no-bake cheesecake filling; 4 slices brioche bread; 2 tbsp butter; 1/4 cup Biscoff cookie butter, for topping; 4 Biscoff cookies, crushed for topping

This Biscoff Cookie Stuffed French Toast pairs custardy brioche with a creamy no-bake cheesecake center, finished with warm cookie butter and crushed Biscoff crumble. It delivers bakery-level indulgence in under 20 minutes.

🌍American 🏷️French toast 🏷️Stuffed french toast 🏷️Biscoff 🏷️Cookie butter Cheesecake

🏷️

🏷️Breakfast

-0:00

jenmoralesfam04onTikTok

Total

16 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

2 large eggs
1 cup milk
2 tbsp brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup no-bake cheesecake filling
4 slices brioche bread
2 tbsp butter
1/4 cup Biscoff cookie butter, for topping
4 Biscoff cookies, crushed for topping

10 Ingredients

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Instructions

1
In a shallow dish, crack the eggs.
2
Add milk, brown sugar, vanilla extract, and ground cinnamon to the eggs.
3
Whisk the mixture until everything is well combined to create the custard.
4
Take two slices of brioche bread and spread a generous layer of no-bake cheesecake filling on each.
5
Top with the remaining two slices of bread to create two sandwiches.
6
Heat a non-stick skillet over medium heat and melt the butter.
7
Carefully dip each sandwich into the custard mixture, ensuring both sides are fully soaked.
8
Place the soaked sandwiches onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
9
Remove the French toast from the skillet and place on a serving plate. Cut each sandwich in half diagonally.
10
Drizzle with Biscoff cookie butter.
11
Crush Biscoff cookies and sprinkle them over the top for garnish.
12
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Slice the brioche bread thick (at least ¾ inch) and create a pocket carefully with a sharp knife to hold the cheesecake filling without breaking through the sides.
Let the egg mixture soak into the bread for 2–3 seconds per side before cooking; over-soaking will make it fall apart, under-soaking leaves it dry.
Use medium heat and butter the pan between batches to prevent the sugar and cookie butter from browning too fast and burning the exterior before the inside cooks.
Warm the Biscoff cookie butter slightly (10 seconds in the microwave) before drizzling so it flows smoothly across the top.

Substitutions

Brioche bread → challah or Texas toast (note: slightly denser crumb, may need 30 extra seconds per side)
No-bake cheesecake filling → cream cheese mixed with powdered sugar and vanilla (note: use 2 tbsp softened cream cheese + 1 tbsp powdered sugar for similar texture)
Biscoff cookie butter → almond butter or Nutella (note: changes flavor significantly)
Biscoff cookies → digestive biscuits or gingersnap cookies, crushed (note: adjusts spice profile)

Storage & make-ahead

Store leftover cooked French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet over medium heat until warmed through. Do not store assembled raw French toast; cook fresh or freeze after cooking.

Common Questions

Can I make the cheesecake filling ahead of time?

Yes. Prepare the no-bake cheesecake filling up to 1 day in advance and refrigerate in an airtight container. Assemble and cook the French toast fresh when ready to serve.

What if I don't have brioche bread?

Use thick-cut challah, Texas toast, or sturdy white bread. Avoid thin sandwich bread, which will become soggy. Brioche and challah work best because they absorb the custard evenly.

How do I know when the French toast is cooked through?

Cook over medium heat 3–4 minutes per side until the exterior is golden brown and the bread feels firm when pressed gently. The center should be warm but still slightly custardy.

Can I freeze this French toast?

Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 2 weeks. Reheat in a 350°F oven for 8–10 minutes until warm through, or in a skillet over medium heat for 2–3 minutes per side.