Description
This Cookie Dough French Toast takes your classic French toast to the next level with a rich, gooey, edible cookie dough filling between two golden, buttery slices of bread. Perfect for a decadent breakfast or brunch treat!
Ingredients
Scale
For the Edible Cookie Dough:
- 1/2 cup (65g) all-purpose flour (heat-treated, see notes)
- 1/4 cup (55g) unsalted butter, softened
- 1/4 cup (50g) brown sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup (45g) mini chocolate chips
For the French Toast:
- 8 slices brioche or thick-cut bread
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 2 tbsp butter (for cooking)
For Toppings:
- Powdered sugar
- Maple syrup
- Extra chocolate chips
Instructions
1. Make the Edible Cookie Dough
- Heat-treat the flour: Bake at 350°F (175°C) for 5 minutes or microwave for 60 seconds, stirring halfway. Let cool.
- In a bowl, beat butter and brown sugar until smooth.
- Mix in milk, vanilla extract, and cooled flour.
- Stir in mini chocolate chips.
- Set aside or chill for a firmer texture.
2. Prepare the French Toast Batter
- In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.
3. Assemble & Cook
- Spread cookie dough on four slices of bread, then top with the remaining slices to make sandwiches.
- Dip each sandwich into the egg mixture, coating both sides evenly.
- Melt butter in a skillet over medium heat.
- Cook each stuffed French toast for 3-4 minutes per side, until golden brown and crispy.
4. Serve & Enjoy
- Dust with powdered sugar, drizzle with maple syrup, and sprinkle with extra chocolate chips.
- Serve warm and enjoy!
Notes
- Make it extra indulgent: Add a chocolate drizzle or whipped cream.
- Try different flavors: Use Nutella or peanut butter with the cookie dough!
- Storage: Best eaten fresh but can be stored in the fridge for 1-2 days and reheated.