Dessert

Biscoff Hong Kong-style French toast

Name: Biscoff Hong Kong-style French toast recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 150g spread; 6 x 2cm-thick slices white bread; Vegetable oil, to shallow-fry; 3 eggs, lightly beaten; 40.00 ml milk; 1 tsp vanilla bean paste; Maple syrup, condensed milk and icing sugar, to serve

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by Phoebe Hird

May 08, 2025

This version of Hong Kong-style French toast swaps out the traditional peanut butter for crunchy Biscoff spread – a rich, spiced alternative that adds a caramelised twist.

½ cup (150g) crunchy Biscoff spread
6 x 2cm-thick slices white bread
Vegetable oil, to shallow-fry
3 eggs, lightly beaten
2 tbs milk
1 tsp vanilla bean paste
Maple syrup, condensed milk and icing sugar, to serve

Method

1.

Evenly spread Biscoff on 4 slices of bread. Stack two spread slices on top of each other, with spread side facing upwards, then finish with a plain slice on top. Repeat to make a second, separate stack. Trim the crust off all sides of the bread.
2.

Heat 2cm oil in a heavy-based frypan over medium heat until it reaches 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough).
3.

Whisk eggs, milk and vanilla paste in a large bowl. Dip sandwiches in egg mixture, turning to coat all sides, until thoroughly coated. In 2 batches, deep-fry egg-soaked sandwiches for 4 minutes each side, or until golden. Drain on paper towel.
4.

Serve drizzled with maple syrup and condensed milk, and finish with a light dusting of icing sugar.