Thick crusty bread stuffed with cookie butter then dipped in a vanilla egg mixture. This cookie butter stuffed French toast is deliciously indulgent and perfect for brunch.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back to share with you a very indulgent breakfast/brunch idea.
Can you believe that it’s already May? It finally feels like spring in the city, but knowing San Francisco as well as I do, I know that it won’t last very long. So I’m trying to soak up all the warmth and sunshine while I can.
With Mother’s Day just around the corner, I really wanted to make a special dish that’s perfect for Sunday brunch. So I took the classic french toast and gave it a modern twist. Think thick crusty slices of bread slathered with cookie butter then dipped in a vanilla egg mixture.
These cookie butter stuffed French toast is then drizzled with maple syrup and served with fresh fruit.
Um, is there any better way to celebrate Mother’s Day then with an amazingly delicious and indulgent dessert for breakfast?
It’s super simple to make too. Just make sure to use thick crusty bread for the French toast. That way the bread can hold on it’s own. Thinner slices of bread will fall apart once it soaks up the vanilla egg mixture.
To make the French toast, spread about 1 1/2 – 2 tablespoons of cookie butter on one slice of bread. Then place another slice of bread on top to make a sandwich. Slice the bread in half diagonally.
In a medium to large sized bowl, whisk together eggs, almond milk, and vanilla extract until well incorporated.
In a large skillet, melt a tablespoon or two of butter over low to medium heat.
Dip the triangle halves into the vanilla egg mixture until completely covered. Then cook them in the skillet until each side has browned. Continue until all the French toast has been cooked.
Serve the Cookie Butter Stuffed French Toast with maple syrup and fresh berries if desired.
Enjoy!
Andrea
- 8-10 slices of crusty bread
- 1½ - 2 tablespoons cookie butter per sandwich
- 2 tablespoons butter
- 2 large eggs, beaten
- ¾ cup almond milk
- ½ tablespoon vanilla extract
- Maple Syrup
- Fresh or Frozen Berries
- Mint for garnish
- To make the French toast, spread about 1½ - 2 tablespoons of cookie butter on one slice of bread. Then place another slice of bread on top to make a sandwich. Slice the bread in half diagonally.
- In a medium to large sized bowl, whisk together eggs, almond milk, and vanilla extract until well incorporated.
- In a large skillet, melt a tablespoon or two of butter over low to medium heat.
- Dip the triangle halves into the vanilla egg mixture until completely covered. Then cook them in the skillet until each side has browned. Continue until all the French toast has been cooked.
- Serve the Cookie Butter Stuffed French Toast with maple syrup and fresh berries if desired.
