Friday, February 26, 2016

Biscoff and Salted Caramel Chocolate Baked French Toast

TGIF y'all!

I don't know about you, but I am 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 is 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 out 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 came 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 Baked French Toast

12 Slices white Texas toast
Biscoff spread
Salted caramel hazelnut spread
6 Eggs
1 1/2 Cups milk
1 1/2 Tsp vanilla


Preheat oven to 350.  Spray a 9x9 pan with non-stick cooking spray.

Lay all of the bread out 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 until combined.  Add the milk and vanilla and whisk until incorporated.  Pour over the torn sandwich pieces, being sure all the pieces are covered.  Place in the preheated oven and bake for 30-45 minutes, until the egg is set and the toast is golden brown.  Remove from oven and allow to cool for 5 minutes then serve.

Serve as is, sprinkled with powdered sugar or drizzled in melted Biscoff or hazelnut spread.

Recipe source: A Lynsey Original

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