French Toast Cookies

Makes 12-18 cookies

French Toast Pieces

¼ lb (5 slices) bread of your choice, torn into ½” pieces

4 Tablespoons butter, melted

2 eggs

½ cup sugar

½ teaspoon cinnamon

½ teaspoon salt

Heat oven to 300F. In a medium bowl, toss bread pieces together with all other ingredients until well combined. Spread on a greased baking sheet and bake 300F for 45 minutes until golden brown, with a caramelized edge, but some chew in the center of the coated bread pieces. Cool completely.

Cookie Dough

2 sticks butter, super soft

¾ cup light brown sugar

⅔ cup sugar 

1 egg

1 teaspoon vanilla extract

2 cups flour

2 tablespoons milk powder

¾ teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

+cinnamon sugar for topping (⅓ cup sugar + 2 teaspoons cinnamon mixed together)

Heat oven to 350F and line 1 baking sheet. Grease square baking molds (if you’ve got ‘em). 

In a large bowl mix butter and sugars together until smooth, then in egg and vanilla and mix until smooth and fluffy.

Add flour, milk powder, salt, baking powder and baking soda, and mix just until the dough is shaggy. Stir in the cooled French Toast Pieces and mix until well distributed through the cookie dough.

Scoop the French toast cookies into the greased square molds and top with cinnamon sugar or scoop cookies and roll in bowl of cinnamon sugar then place on baking sheet  2” apart.

Bake at 350F for 10-12 minutes until golden brown around the edges (square molds can take up to 20 mins depending on their size). As soon as you pull cookies out of the oven, flatten their tops with a rubber spatula for maximum, memorably fudgy centers.

Dust with confectioner’s sugar if you want even more spirit.  Eat for breakfast, or any other perfectly appropriate time of day.

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