Biscoff Stuffed French Toast

I am currently in the Pacific Northwest for a week attending my husband's family reunion. It's the first time all his siblings (five, including himself) and their parents have been together sice our wedding four years ago. I'm frantically putting together some posts so I can keep publishing while I'm away.

I think I'm one of the last people in the country to try Biscoff spread. I had tons of the cookies in Europe (they were served with every cup of coffee and tea we ordered). The spread is ah-ma-zing. Caramel, cinnamon comfort. And when added to french toast and served for breakfast? It made my entire day.

Biscoff-Stuffed French Toast
original recipe

2 eggs
2 Tbs milk
½ tsp vanilla extract
2 dashes cinnamon
2 dashes salt

4 slices of slightly stale bread, about 1 ¼ to 1 ½” inch thick (I used Italian bread)
⅔ c biscoff spread
1 Tbs butter

With a whisk, beat the eggs, milk, vanilla, cinnamon, and salt in a shallow bowl. On the bottom side of each slice of bread, cut a slit, making sure not to cut through the other sides of the crust. Pipe the biscoff spread into each pocket of bread. (I used a piping bag and a #10 tip, but you could also put biscoff in a zipper seal bag and snip off a corner and pipe that way.)

Melt butter in a skillet or griddle over medium-high heat. Dip both sides of each slice into the egg mixture. Cook until browned, about 5 minutes on each side. Remove from skillet. Let cool for 5 minutes before serving.