Cookie Butter Stuffed French Toast

I’m fairly positive an angel gets its wings whenever I wake up early enough to make breakfast before work.  Normally, I stay in bed until I absolutely need to get up to be at work on time.

Though I can never seem to drink my tea when it’s ready (really, I remember I made it an hour later), I don’t suck at french toast.

Press Play: King Avriel – Judgement Day / Valley Idols

(Missed Music Monday, but this is a great yet slightly eerie song by an LA based artist.)

The cat thinks it’s rude people are eating on his bed.


For Strawberry Syrup/Topping

  • 1 lb strawberries; sliced in halves
  • 2 tbsp brown sugar

For French Toast Itself

  • About 1/2 cup of Speculoos Cookie Butter (I prefer the crunchy kind)
  • 8 slices of wheat bread
  • 1/4 cup almond mik
  • 2 tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon (or spices of choice)
  • pinch of salt
  • 2 tbsp butter
  • powdered sugar (for serving)



  1. Toss strawberries and brown sugar together & set aside
  2. They will eventually mix together into a slightly syrupy consistency

French Toast

  1. Spread a tablespoon of cookie butter on each slice
  2. Top 4 of the bread slices with the other 4 slices (like a sandwich with cookie butter in the center)
  3. Make the egg wash: whisk together eggs, almond milk, sugar, vanilla extract, spices, and salt in a shallow dish
  4. Heat butter on a large skillet under medium heat until it sizzles
  5. Dip both sides of french toast into egg wash and place in skillet
  6. Cook for 3-4 minutes on each side, until golden brown
  7. Cut french toast in half
  8. Serve topped with strawberry syrup and powdered sugar

Love Always,


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