Biscoff Stuffed Brioche French Toast

Biscoff Stuffed Brioche French Toast

Ingredients
6 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon powder
60ml pouring cream
Pinch of salt
1 loaf brioche, cut into thick slices
100g Biscoff spread
Butter, for cooking
Whipped cream, for serving
Fresh strawberries, for serving

Method
Whisk the eggs, vanilla extract, cinnamon powder, cream, and salt till combined in a shallow bowl. Set aside.
Use a butter knife to create a “pocket” in each slice of the brioche.
Add 80g of the Biscoff spread to a piping bag and fill each “pocket”. Do this with each slice.
Melt a tsp of butter in a large saucepan on medium heat.
Gently coat both sides of the brioche in the egg mixture, one slice at a time, and transfer to the pan.
Cook until each side is lightly browned, about 3 to 4 minutes per side, checking periodically with a spatula.
Add the French toast to a serving plate, top with whipped cream and strawberries. Drizzle with the remaining Biscoff spread (melt in the microwave for 20 seconds). Serve immediately and enjoy!