Makes 12-18 cookies
French Toast Crumble
¼ lb (5 slices) bread of your choice, torn into ½” pieces
4 Tablespoons (½ stick) butter, melted
2 ea 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 slow and love at 300F for 45 minutes until golden brown, with a caramelized edge, but some chew in the center of the coated bread pieces. Cool completely.
French Toast Cookie Dough
16 Tablespoons (2 sticks) butter, softened
¾ cup light brown sugar
⅔ cup sugar + more to coat cookie dough in
2 ea eggs
1 teaspoon vanilla
2 cups + 2 tablespoons flour
2 Tablespoons milk powder
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 recipe French Toast Crumble, cooled from above
Heat oven to 350F and grease 2 baking sheets.
In a large bowl mix butter and sugars together until smooth and homogenous. Store in eggs and vanilla and mix well until smooth and fluffy.
Add flour, milk powder, salt, baking powder and baking soda, and mix just enough to combine. Add the French Toast Crumble and mix until well distributed across the dough.
Scoop cookies (I like to roll mine in a bowl of extra granulated or turbinado sugar for a little extra umph). Place cookies 2-3” apart from one another on baking sheet, flatten tops with the palm of your hand (they won’t spread much in the oven) and bake at 350F for 10-12 minutes until golden brown around the edges. As soon as you pull cookies out of the oven, flatten their tops once again with a rubber spatula for maximum, memorably fudgy centers.
Eat for breakfast, or any other perfectly appropriate time of day.