Crispy Speculaas French Toast (Dutch Style)

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 evokes holiday markets in Europe, even when you are just in your backyard.

Why You Will Love This Recipe

This recipe stands out 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

Cooking tips: How hot each Arteflame heat zone gets

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 set 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.

Variations

Speculaas is built on a warm spice blend of cinnamon, nutmeg, cloves, ginger and cardamom, so it plays well with fruit, citrus and a little extra richness. Once you have the basic method down on the Arteflame, it is easy to change the character of this breakfast without changing the technique. Here are a few versions worth trying:

• Speculaas Spread Stuffed: Spread a thin layer of speculaas cookie butter between two slices of bread before dipping them in the custard, then crust and grill as usual. The center turns molten and gooey.
• Grilled Apple Topping: Slice a firm apple, toss it with a pinch of cinnamon and brown sugar, and cook it on the outer ring of the cooktop while the toast finishes. Spoon the warm apples over the stack.
• Orange and Spice: Add the zest of one orange to the custard. Orange is a classic partner for Dutch holiday spices and brightens the whole plate.
• Dairy-Free: Use oat milk in the custard and a neutral oil or plant-based butter on the cooktop. Most speculaas cookies contain butter, so check the label or use a dairy-free spiced cookie for the crust.
• Make-Ahead Brunch: Dip and crust the slices up to an hour ahead, lay them on a parchment-lined tray in the refrigerator, and grill them straight from the fridge when your guests arrive.

Best pairings

Speculaas French toast is sweet and richly spiced, so it pairs best with something fresh, something salty, and a hot drink. Because the Arteflame cooktop has room to spare, you can cook the savory sides right next to the toast and bring everything to the table at once.

• Crispy Bacon or Sausage: Cook bacon on the hotter part of the plancha before the toast goes on; the salt balances the caramelized cookie crust.
• Fresh Berries and Yogurt: A bowl of raspberries or strawberries with thick Greek yogurt adds tartness and cuts the sweetness.
• Grilled Pears: Halved pears seared cut-side down on the cooktop echo the warm spices in the crust.
• Dutch Coffee or Hot Chocolate: Serve with a milky koffie verkeerd or a mug of warme chocolademelk, the hot chocolate the Dutch drink on cold mornings.

Conclusion

In the Netherlands, speculaas belongs to the weeks around Sinterklaas in early December, but this French toast is worth making any weekend of the year. The Arteflame does the heavy lifting: the hot plancha caramelizes the cookie crust in minutes, and the cooler outer ring lets the custard set without scorching the sugar. The result is a crisp, spiced shell around soft, custardy brioche, the kind of breakfast that gets everyone out of bed and gathered around the fire with a coffee in hand. Crush the cookies, warm up the grill, and make a double batch, because the first round never lasts long.