Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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Chocolate & Biscoff French Toast
- 2 slices wholemeal bread from a 400g loaf – HexB or 6 syns
- ½ tablespoon milk chocolate spread – 2 syns (Check own brands as syns all vary)
- 1 egg
- 25ml whole milk – part HexA or 1 syn
- 1 teaspoon salted caramel flavouring
- 1 teaspoon sweetener
- 1 teaspoon Lotus biscoff spread – 1.5 syns
- In a bowl whisk the egg, milk, sweetener and salted caramel essence until well mixed.
- Dip the bread in the egg mixture and fry one side in a frying pan spritzed with a little frylight to prevent sticking (I use the coconut one)
- Once one side is done flip one slice over and spread the chocolate over and flip the other slice of bread on top. Fry the other sides until golden and cooked.
- If you make a little shape in the centre like I have in the photo you will need to fry the top slice on its own first on both sides and then add to the top when you cook the second side of the first slice to prevent the chocolate leaking into the pan.
- Once cooked take out the pan and drizzle over the biscoff spread (slightly warm in the microwave for an easy drizzle)
- I added chocolate stars and mini marshmallows to the top of mine (syn accordingly)
- Serve alongside some speedy fruit.