Crispy Speculaas French Toast (Dutch Style) | Arteflame

Introduction

Imagine stepping into the crisp morning air, coffee in hand, as the scent of warming cinnamon, ginger, and caramelized sugar hits you. That is the magic of this **Dutch Speculaas French Toast**. It is not just breakfast; it is a cozy hug on a plate. The contrast between the smoky outdoor air and the sweet spices transports me back to holiday markets in Europe, even when I am just in my backyard.

Why You Will Love This Recipe

I adore this recipe because it combines the nostalgia of holiday cookies with the visceral joy of outdoor grilling. Cooking this on the **Arteflame grill** changes the game completely. The high heat of the plancha sears the **Speculaas cookie crust** instantly, creating a caramelized crunch that a standard indoor pan simply cannot match. Inside, the **brioche** remains pillowy and custard-soaked. It is a decadent treat that turns a slow Sunday morning into a special occasion.

Chef's Tips for Perfection

• Watch Your Heat: Start searing near the center for the crust, then move to the cooler outer ring to cook through without burning the sugar.
• Stale is Better: Use day-old **brioche or challah**. Drier bread soaks up the custard like a sponge without falling apart.
• Texture Matters: Do not pulverize the cookies to dust; keep small chunks for a delightful crunch.

Easy Swaps

No Speculaas? No problem. **Biscoff cookies** or snappy gingersnaps are fantastic alternatives. For a dairy-free version, swap the whole milk for **oat milk** or coconut cream.

Ingredients

The Essentials

• 8 slices of thick-cut bread (Brioche, Challah, or Texas Toast work best)
• 4 large Eggs
• 1 cup Whole Milk (or heavy cream for extra richness)
• 1 tbsp Vanilla Extract
• 1/2 cup Speculaas cookies, finely crushed
• 2 tbsp Granulated Sugar
• 1 tbsp Butter (for the grill)
• 1 tsp Cinnamon (optional, for extra warmth)
• Maple syrup and powdered sugar for serving

Instructions

Step 1: Prepare Your Arteflame

1. Start by building a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until the center grate is extremely hot and the outer flat-top griddle (plancha) reaches a medium-high cooking temperature.
2. Aim for a temperature zone where water droplets sizzle and dance but do not instantly evaporate.
3. Wipe the cooktop down with a little oil to ensure a non-stick surface, preparing it for the butter.

Step 2: Create the Custard

1. In a large, wide mixing bowl, whisk together the eggs, milk, vanilla extract, and granulated sugar until the mixture is smooth and pale yellow.
2. If you want an extra kick of spice, whisk in the optional cinnamon now.
3. Ensure the bowl is wide enough to lay a slice of bread flat for even soaking.

Step 3: The Dip and Coat

1. Place the finely crushed Speculaas cookies on a separate flat plate.
2. Dip a slice of bread into the egg custard mixture, allowing it to soak for about 10–15 seconds per side. You want it saturated but not falling apart.
3. Immediately press one side of the soaked bread into the crushed Speculaas cookies to create a crust.

Step 4: Grill to Perfection

1. Melt a knob of butter on the flat cooktop of the Arteflame.
2. Place the bread onto the hot butter, cookie-crust side down first. The sugar in the cookies will caramelize instantly.
3. Cook for 2–3 minutes until the crust is deep golden brown and crispy. Flip and cook the other side for another 2 minutes until the custard is set and the bread puffs up slightly.

Step 5: Plating

1. Remove the French toast from the grill and stack on a warm plate.
2. Serve immediately while the crust is still crunchy.

Tips

Mastering French toast on the Arteflame is all about heat management. Because the flat top griddle has different heat zones, you have complete control over the caramelization process. Start searing near the center where the heat is higher to lock in the cookie crust, then move the slices toward the outer edge to finish cooking the inside without burning the sugars. Another pro-tip is to use day-old bread. Fresh bread contains too much moisture and can become soggy when dipped in the custard. Leaving your bread out on the counter overnight dries it out, allowing it to act like a sponge for the egg mixture, resulting in a richer flavor profile. Finally, don't crush the Speculaas cookies into dust; leave a few small chunks for a delightful textural crunch in every bite.