This perfect Biscoff French Toast Recipe is an easy recipe that is the perfect holiday treat! It’s dipped in a creamy protein-packed batter, topped with crunchy Biscoff cookies, and is perfect for Christmas morning. Plus, it could be made gluten-free!
*All substitutions are a 1:1 substitution unless otherwise noted
Brioche Bread: Any bread you want can be used as long as its stale bread! Even white bread! However, in our opinion, brioche is the best bread to use.
Eggs: You can use flax eggs (flaxseed and water) but it will result in a heavier batter with less protein.
Biscoff Cookies: Graham crackers (check out these Kodiak Protein Graham Bear Bites!), vanilla wafer cookies, or ginger snap cookies. Really any sweet, crunchy cookies!
Vanilla Extract: Vanilla bean paste, imitation vanilla, or vanilla beans can be used. You could also used vanilla flavored milk and omit the vanilla extract.
Macadamia milk: Low-fat cow's milk, coconut milk (not in a can), soy milk, hemp milk, or rice milk can be used. Oat milk and flax milk should not be used. It is too heavy for Brioche Bread. If using a whole wheat bread or heavier, denser bread, you may be able to use oat milk but it has not been tested.
Vegan Butter: Regular butter can be used.
Plant Based Protein Powder: Regular vanilla protein powder can be used or your favorite plant based. We have been loving KOS protein powder and I Heart Macros (not plant based but far superior for baking).
How to Make This - Step by Step
- Slice. If not already sliced, slice bread and set out to dry out, preferably the day before. If you don’t have time for that, lay the bread slices on a sheet tray and pop in the oven for 5 minutes at 350 degrees to dry out.
- Crush. Add half of the cookies to a food processor or high powered blender. Crush into a crumble like texture. Remove from blender and set aside for use later
- Make batter. Combine eggs, protein powder, remaining cookies, vanilla, and macadamia milk to the blender and blender until smooth. It’s very important to use lighter plant based milk so as not to weigh down the bread. Transfer this egg mixture to a shallow, wide dish that is large enough to dip the bread in.
- Heat. Heat frying pan and melt butter over medium heat.
- Dip and fry! Using a fork, dip a slice of bread in the wet mixture and let sit for 30 seconds. Flip to the other side and let sit another 30 seconds. Transfer piece of bread to the pan of melted butter and fry for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
- Repeat! Repeat with the remaining slices of bread.
- Enjoy! Enjoy topped with the crush biscoff cookies, maple syrup, whip cream, and anything else you might like!
- Top! Our favorites are Biscoff spread, peanut butter, and cinnamon sugar.
watch how to make this
Quick Facts and Common Questions
How long does this keep?
3 days in the fridge
Is it freezer friendly?
Yes, just pop in oven to reheat without getting soggy
Where do I find Macadamia milk?
You can get it online, but it’s also available in most grocery stores in the non-perishable milk section. This section is typically near the common baking items.
Can I use oat milk?
No! Because brioche bread is so soft and light, this recipe relies on light ingredients. Oat milk is too heavy, as is flax milk. Check out the substitutions below for other options.
Can I use Biscoff Spread instead of cookies?
Sure can! Just use ⅓ of a cup of spread in place of the cookies in the egg mixture/batter
Why use vegan ingredients if Brioche isn’t vegan?
Great question! For those of us who are dairy-sensitive, limiting the ingredients that have dairy in them drastically helps. This will not be the case obviously, if you are allergic to dairy, but is immensely helpful when sensitive to dairy.
Try these other delicious recipes!
- 1 Cup macadamia milk
- 1 Scoop vanilla protein powder plant based
- 1 Pack biscoff cookies
- 1 teaspoon vanilla
- 4 tablespoon vegan Butter for frying
- 10 Slices bread brioche (approximately 1 loaf)
- Slice bread into ½ inch slices and set out to dry. Preferably the day before, but if not, pop bread slices into the oven on a sheet tray, laid flat, and bake for 5 minutes at 350 degrees to dry out.
- Add half of the biscoff cookies to a food processor or blender and crush into a crumble
- Remove these cookies from the blender and set aside.
- Add eggs, macadamia milk, protein powder, remaining cookies, and vanilla to the blender and blend until smooth
- Pour this egg mixture into a shallow, wide dish. We prefer to use a rectangular Tupperware.
- Heat a frying pan with butter over medium heat
- Using a fork, set a slice of bread into the batter, let site for 30 seconds. Flip the bread to the other side and let sit for another 30 seconds.
- Transfer the slice to the frying pan and fry for 2-3 minutes per side until the batter is set and is golden brown. Flip and repeat
- Remove from pan and set aside. Repeat this process with all the slices of bread.
- Top with syrup and crushed biscoff cookies (from step 2) and whatever else your heart desires!