Name: The Back Abbey Of St. Bernardus French Toast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf (sliced 3/4" thick); 6 pieces large eggs; 1 cups whole milk; 1 cups heavy cream; 3 tbs granulated sugar; 2 tsp pure vanilla extract; 1 tsp ground cinnamon; 1 tsp fine salt; 3 tbs unsalted butter (for frying); 1 cups packed brown sugar; 1 cups water; 4 tbs smooth speculoos (Biscoff) cookie butter; 1 tsp pure vanilla extract; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp fine salt; 1 cups heavy whipping cream; 2 tbs powdered sugar; 1 tsp pure vanilla extract; 1 cups fresh strawberries (hulled and halved); 6 pieces fresh mint leaves (optional); 1 tsp confectioners' sugar (optional, for dusting)

Method

Brioche French Toast

Prep the custard

In a large shallow dish or rimmed baking sheet (wide enough to hold a slice flat), whisk together 6 large eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon fine salt until smooth and slightly frothy. Chill for 10 minutes while heating the pan to allow flavors to meld.

Soak the brioche

Working with one slice at a time, lay a brioche slice (3/4" thick) in the custard and let it soak 15–20 seconds per side, pressing gently so the center absorbs custard but the slice does not fall apart. Transfer to a wire rack while you heat the skillet; repeat for all 8 slices.

Cook the slices

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. When the butter foams and just begins to brown, add 2–3 soaked brioche slices (don’t crowd). Cook 3–4 minutes per side, until deeply golden and caramelized; adjust heat as needed so exterior browns without burning and custard inside sets. Add more butter (about 1 tablespoon) between batches. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Speculoos Syrup (house-made)

Make the base syrup: in a small saucepan combine 1 cup packed brown sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves.

Add speculoos flavor: whisk in 4 tablespoons smooth speculoos cookie butter until fully incorporated and the mixture is glossy. Add 1 teaspoon vanilla extract, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon and 1 teaspoon fine salt. Continue simmering 2–3 minutes to integrate flavors and slightly thicken. If the syrup becomes too thick as it cools, stir in 1–2 tablespoons water to reach pourable consistency.

Finish and hold: remove from heat and let cool slightly. Keep warm in a small pot or transfer to a warmed pourer. Syrup can be made ahead and refrigerated up to 1 week; rewarm gently before serving.

Whipped Cream

Chill bowl and whisk or beaters in the fridge for 10 minutes. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip at medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip — you want light, pillowy cream. Keep chilled until plating.

Garnish & Assembly

Prepare strawberries: hull and halve fresh strawberries. If desired, toss with 1 teaspoon sugar and let sit 5–10 minutes to macerate and release juices.

Plate the French toast: place 2 slices of warm brioche French toast per serving on plates. Spoon 2–3 tablespoons warm speculoos syrup over each stack (adjust to taste). Add a generous dollop (about 2–3 tablespoons) of whipped cream to the side or on top.

Garnish and serve: arrange a handful of halved strawberries beside the toast, top with a mint leaf if using, and lightly dust with confectioners' sugar if desired. Serve immediately while toast and syrup are warm.