Chewy French Toast Cookies: A Delightful Fusion of Breakfast and Dessert

Ingredients

Main Ingredients

• 4 cups day‑old brioche, cubed (about 8‑inch loaf)
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange zest

Dry Mix & Spices

• 1/2 cup all‑purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Maple‑Brown Sugar Glaze

• 1/3 cup pure maple syrup
• 2 tablespoons dark brown sugar, packed
• 1 tablespoon unsalted butter
• Pinch of sea salt (optional)

Instructions

Baking the Cookies

1. Preheat the oven. Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. A hot oven ensures the cookies develop a light crust while the interior stays soft.
2. Form the cookies. Using a small ice‑cream scoop, portion the soaked bread into 1‑inch mounds, spacing them 2 inches apart. Lightly press each mound to create a uniform shape that will bake evenly.
3. Season before baking. Sprinkle a mixture of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon kosher salt over each cookie. The spices caramelize slightly, adding depth to every bite.
4. Bake to golden. Slide the sheet into the oven and bake for 12‑15 minutes, or until the tops turn a light golden brown and a toothpick inserted near the center comes out clean.