Healthy breakfast Biscoff-stuffed French toast

Ingredients:

• 8 slices of thick-cut bread (such as brioche or challah)
• 1/2 cup Biscoff spread (also known as cookie butter)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Butter, for cooking
• Maple syrup, for serving
• Optional: powdered sugar for dusting

Instructions:

1. 1. Spread Biscoff spread evenly on 4 slices of bread, then top with the remaining 4 slices to make sandwiches.
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3. 2. In a shallow dish, whisk together eggs, milk, vanilla extract, and ground cinnamon until well combined.
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5. 3. Heat a skillet or griddle over medium heat and melt a knob of butter.
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7. 4. Dip each Biscoff-filled sandwich into the egg mixture, ensuring both sides are coated.
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9. 5. Place the dipped sandwiches onto the skillet or griddle and cook for 2-3 minutes on each side, or until golden brown and crispy.

1. 6. Once cooked, remove from the skillet and let cool slightly before serving.
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3. 7. Serve warm with maple syrup and optionally dust with powdered sugar.