Biscoff French Toast
Say hello to your new favorite brunch obsession: Biscoff French toast. Imagine soft slices of bread stuffed with irresistibly creamy cookie butter, dipped in a cinnamon-vanilla egg mixture, then toasted to golden perfection. Yep, this Lotus Biscoff French toast is real, and it’s about to become your new morning go-to.
Servings: 1
Calories: 530.4kcal
Ingredients
Bread:
- 78 g Whole Grain Sugar Free Bread (Natures Own)
- 15 g Biscoff Creamy Spread (Lotus)
French Toast Mixture:
- 46 g Liquid Egg Whites
- 30 ml Plain Nonfat Milk (Whole Foods)
- 1 tsp Vanilla Extract (Nielsen Massey)
- 1 tsp Cinnamon
- 7 g Unflavored Protein Powder (Isopure)
Toppings:
- 75 g Plain Nonfat Greek Yogurt (Siggi’s)
- 17.5 g Biscoff Creamy Spread (Lotus)
- 30 ml Sugar Free Syrup (Mrs Butterworths)
Instructions
Bread:
- Grab a slice of bread and spread half of the biscoff evenly. Cover with another slice and spread the remaining. Add the final slice to make your sandwich.78 g (3) Whole Grain Sugar Free Bread, 15 g (1 tbsp) Biscoff Creamy Spread
French Toast Mixture:
- In a shallow dish, add your mixture ingredients and whisk until smooth and no lumps.46 g (3 tbsp) Liquid Egg Whites, 30 ml (2 tbsp) Plain Nonfat Milk, 1 tsp Vanilla Extract, 1 tsp Cinnamon, 7 g (2) Unflavored Protein Powder
- Heat a pan on medium heat with olive oil spray .
- Dip your sandwich into the mixture and evenly coat on all sides. It’s okay if some liquid is left behind!
- Add to the pan and pour over any extra liquid into the little bread holes. Cook for 2-3 minutes and then flip over. It should be golden brown.
- Cook for another 2-3 minutes and then cook all the edges for a few seconds.
Toppings:
- Serve in a plate and top with a scoop of your yogurt.75 g (0.33 cup) Plain Nonfat Greek Yogurt
- Melt the remaining biscoff in the microwave for 30-45 seconds. Pour over your yogurt.17.5 g (1.5 tbsp) Biscoff Creamy Spread
- Drizzle with syrup and then dig in!30 ml (2 tbsp) Sugar Free Syrup
Nutrition Information
Biscoff French Toast
Serving Size
1 Serving
Amount per Serving
Calories
530.4
% Daily Value*
Fat
16.9
g
26
%
Saturated Fat
3.1
g
19
%
Cholesterol
5.6
mg
2
%
Sodium
761.1
mg
33
%
Potassium
439.4
mg
13
%
Carbohydrates
66.7
g
22
%
Fiber
7.2
g
30
%
Sugar
18.8
g
21
%
Protein
34.6
g
69
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.