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Biscoff Raspberry Stuffed French Toast

Biscoff Raspberry Stuffed French Toast |

I feel like this Biscoff Raspberry Stuffed French Toast could be the crowning achievement of all the recipes I’ve ever put on the blog.

Think I’m exaggerating? Maybe this will change your mind: I love this recipe so much, I had my business debit card customized with one of these photos!

Yup. Sure did. I loved it that much.

Biscoff Raspberry Stuffed French Toast |

Plus, that melt-y biscoff smushed together with red raspberries is just a gorgeous site, isn’t it?

I first tried biscoff + raspberries at a SLC waffle truck in February. And it was LIFE CHANGING. I haven’t stopped eating raspberry and biscoff smeared carbs since then, and I don’t think I ever will.


Biscoff Raspberry Stuffed French Toast |

I love this stuffed french toast for it’s stunning good looks and it’s devilishly decadent flavors. But you know what else? It’s so easy to make!! It’s basically making a PB&J + dipping it in milk/eggs + using a frying pan or griddle. I mean… it practically makes itself!

I know what I’m asking for on Mother’s day…

Biscoff Raspberry Stuffed French Toast


  • 1 loaf French Bread, sliced into 10-12 slices
  • approximately 5-6 Tbsp Biscoff spread
  • 1 pint fresh raspberries (or strawberries)
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • optional: powdered sugar and/or maple syrup for topping


  1. Heat a griddle to medium-high heat. Lightly spray with non-stick cooking spray.
  2. Whisk together the milk, eggs, and vanilla in a shallow bowl.
  3. Spread about 1/2 tablespoon of biscoff on a slice of bread and top with 4-5 raspberries. Spread 1/2 tablespoon of biscoff on a second slice of bread and place on top of the raspberries (biscoff side down). "Smush" the slices to seal together.
  4. Dip the sandwich in the milk-egg wash on both sides and then place on the griddle. Cook for 2-3 minutes until golden brown, then flip to cook on other side for 2-3 minutes until golden. Remove from heat and serve.
  5. Repeat with remaining ingredients.


I like using french bread the best for this recipe, because it is so soft in the middle; which allows you to "smush" and "seal" it better. Which means: less mess.

Feel free to use more biscoff than recommended. I may have thrown an extra tablespoon or two in myself ;)

Don’t miss a bite!

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Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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10 Responses to “Biscoff Raspberry Stuffed French Toast”

  1. Jennie @themessybakerblog posted on April 28, 2014 at 8:56 pm (#)

    I love that you had this put on your debit card. This really does look amazing. Pinned.

  2. Averie @ Averie Cooks posted on April 28, 2014 at 8:59 pm (#)

    Nutella, berries, warm carby bread, syrup, what could be better! Pinned

  3. Dorothy @ Crazy for Crust posted on April 28, 2014 at 10:03 pm (#)

    I’m. In. Love!

  4. Julianne @ Beyond Frosting posted on April 29, 2014 at 1:19 am (#)

    Life changing is exactly the way I would describe it!

  5. Emma posted on April 29, 2014 at 7:09 am (#)

    Oh no you didn’t?!


  6. Karly Campbell posted on April 29, 2014 at 11:59 am (#)

    Yum, yum, yum!

  7. Claire Gallam posted on April 30, 2014 at 10:07 am (#)

    Now this french toast looks INCREDIBLE.

  8. shannon posted on April 30, 2014 at 12:01 pm (#)

    making this for breakfast right now !! cant wait to try :)

  9. Ala posted on May 1, 2014 at 12:53 am (#)

    Biscoff spread does make everything so much better! I use their products all the time and can just imagine how wonderful this French toast must taste with it. The guy from Trader Joe’s asked me what I used Biscoff spread with, and then told me the correct response was “Everything” :)

  10. Kristyn posted on May 8, 2014 at 9:21 am (#)

    Um – WOW!! These looks SOOO good. :)