Cookie Butter French Toast

Name: Cookie Butter French Toast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices Thick brioche; 0.5 cup Cookie butter (e.g., biscoff); 4 Eggs; 1 cup Heavy cream; 2 tbsp Sugar; 4 tbsp Butter

Brioche stuffed with cookie butter, griddled crisp.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 25m
Serves: 6
Level: Medium

Ingredients

6servings

Thick brioche6 slices
Cookie butter (e.g., biscoff)½ cup
Eggs4
Heavy cream1 cup
Sugar2 tbsp
Butter4 tbsp

Instructions

1
Layer & build
Spread a thin, even layer of cookie butter between two slices of brioche to form sealed sandwiches.
2
Whisk custard
Whisk the eggs, cream, and a dash of sugar.
3
Coat & fry
Dip the sandwiches briefly in the egg wash.
4
Fry crisp
Fry in a skillet over medium-low heat with copious amounts of butter until the exterior is browned and crispy, taking care not to overheat and scorch the leaking cookie butter.

Cook it safe

160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 743
Fat: 58g
Carbs: 49g
Protein: 7g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 6 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

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