Description
Cookies and Cream French Toast is fluffy and pillowy on the inside with a slightly crispy, caramelized Oreo cookie exterior. The sauce/glaze is made with just Oreo cookie filling, cream cheese, and milk; so creamy and delicious!
Ingredients
Units
Scale
- 8 slices brioche bread
- 25 Oreo cookies (double stuf)
- 8-ounce cream cheese
- 1 cup whole milk, divided
- 4 large eggs
- 1/4 teaspoon ground cinnamon
- 4 tablespoons salted butter, divided
Instructions
- SEPARATE OREO COOKIE PIECES. First, remove the Oreo cream filling with a butter knife. Add that part to your food processor or blender. Now, crush the cookie pieces. You can either place them in a closed Ziploc bag and crush them with a rolling pin or use a mortar and pestle.
- PREPARE THE FRENCH TOAST. Now, in a large mixing bowl, whisk together the eggs, half a cup of milk, and cinnamon until it’s well combined. Dump the Oreo cookie pieces into a separate medium-sized mixing bowl. First, dip the bread in the egg wash (see notes below for more details), then into the bowl with the crushed Oreo cookie pieces. Use your hands to evenly cover both sides. It should stick, but if not, gently press the cookies into the bread. Place the french toast on a sheet baking pan until you’re ready to cook them.
- COOK THE FRENCH TOAST. Heat a nonstick skillet, cast iron, or an electric griddle over medium/low heat. For each piece of bread, you’ll need half a tablespoon of butter (a quarter tablespoon per side). Add the French toast to the pan and cover it with a top to create steam. This will help the french toast cook all the way through since it’s in the pan for such a short amount of time. Cook for two minutes per side. I like to rest the french toast side by side (not stacked or touching) on a wire rack while I cook the rest of them. This is when the exterior hardens/crisps up slightly! You can also turn your oven or air fryer to its lowest heat setting and place them in there to keep the already-cooked pieces warm.
- MAKE THE CREAM CHEESE GLAZE/SAUCE. Combine the Oreo cookie filling, cream cheese, and milk in a food processor or blender, and blend until smooth; about 30 seconds. I recommend adding a little bit of milk at a time until the cream cheese glaze reaches your desired consistency. I use half a cup milk because I prefer a tinner, pourable glaze. If you’d like a thicker spreadable sauce, add less!
- ENJOY EVERY BITE!
Notes
- What pan to cook it in: You can use a nonstick skillet, cast iron, or an electric griddle. I linked some options above!
- Cooking times: Each piece takes approximately two minutes to cook on each side, so four minutes total. Therefore, the cooking time can range anywhere from four to thirty-two minutes. If you cook the pieces all at the same time on a griddle, it will take four minutes. If you cook them one at a time, thirty-two minutes.
- Don’t soak the bread for too long. A lot of French toast recipes recommend soaking the bread in the milk and egg mixture for several minutes, hours, even overnight to achieve a “custardy” texture. For recipe testing purposes I soaked and dipped several pieces of bread for different amounts of time. To each their own, but I have found that I prefer to dip the bread for ten seconds on each side. The bread will still be pillowy and fluffy. in the inside. Soaking for 5 minutes will achieve a custardy yet on the verge of being soggy texture (in my opinion).
- Preparing the night before: I have prepared the french toast the night before and stored it overnight in an airtight container then cooked it the next day. Be sure the french toast pieces aren’t touching so they don’t stick. Parchment paper in between helps!
- Storing leftovers: After cooking, the french toast stays tasty and fresh for a couple of days in an airtight container in the refrigerator. I just toss it in the microwave to warm it up. You can also reheat it in a pan. Of course, you’ll want to keep the cream cheese glaze refrigerated, too!
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast and Brunch, 30 Minutes or Less, Main Dish, Snacks and Desserts
- Method: Stovetop
- Cuisine: American
