Brioche bread stuffed with edible cookie dough, soaked in a crushed cookie and milk mixture, then pan-fried until golden brown, and topped with a smooth Biscoff cookie butter syrup. Chips Ahoy ice cream is an optional accompaniment.
1. Cut 1 large loaf of Brioche bread into 4 thick pieces. Make an incision into the top of each piece, making sure not to cut all the way through.
2. Add 1/4 of the edible cookie dough to the inside of each bread piece.
3. Combine the 20 crushed chocolate chip cookies with 2 cups of whole milk. Soak each bread piece with 1/4 of this milk mixture, ensuring it soaks it all up.
4. Melt butter on a medium-high pan and fry the bread on each side for about 3 minutes or until lightly golden brown.
5. To make the cookie syrup, combine 1 cup of sweetened condensed milk with 1/2 cup of Biscoff cookie butter and 2 tbsp milk. Blend until smooth.
