Cookies & Cream French Toast

Cookies & Cream French toast on a white plate, topped with crushed chocolate cookies, white chocolate drizzle, and white chocolate chips. A glass of milk sits blurred in the background on a light wood surface with a subway tile backdrop.

Cookies & Cream French Toast (Stale Sourdough Redemption)

Today’s Stale Sourdough Redemption recipe is… legendary.
We’re taking leftover Diablo Dough sourdough and turning it into the kind of breakfast that looks like it should be illegal:
Cookies & Cream French Toast.

This variation is everything you want from a decadent morning treat — crisp edges, soft custardy centers, melty white chocolate, and crushed cookies baked right into the batter. It feels like dessert disguised as breakfast… which is exactlythe energy we love around here.

Using sourdough gives this French toast a lift you can’t get from regular bread:

  • a sturdy crumb that holds up to soaking

  • beautifully golden, crisp edges

  • a touch of tang that balances all the sweetness

  • and enough structure to support the crushed cookies without falling apart

If you love Cookies & Cream ice cream, Oreo anything, or dessert-for-breakfast moments, this one is going straight to the top of your list.

Let’s get into it.
Full recipe below — and Day 4 is coming in hot.

COOKIES & CREAM FRENCH TOAST

Made with leftover sourdough + crushed cookies.

Ingredients (Serves 2–3)

For the Custard:

  • 2 large eggs

  • 1/3 cup milk

  • 2 tbsp heavy cream

  • 1 tbsp sugar

  • 1 tbsp brown sugar

  • 1–2 tsp vanilla extract

  • Pinch of salt

  • 1 tsp cocoa powder

  • 3–5 chocolate sandwich cookies, crushed
    (some finely crushed, some chunky for texture)

For Cooking:

  • Butter for the pan

  • Thick slices of day-old Diablo Dough sourdough

For Topping:

  • White chocolate drizzle

  • White chocolate chips

  • Powdered sugar (optional)

  • Additional crushed cookies

Instructions

1. Make the custard.

In a shallow bowl, whisk together:
eggs, milk, heavy cream, sugar, brown sugar, vanilla, cocoa powder, and salt
until smooth and well combined.

2. Add the crushed cookies.

Stir in the cookie crumbs — they will soften slightly in the custard and help create that signature Cookies & Cream flavor baked right into the toast.

3. Dip the sourdough slices.

Place each slice in the custard and soak for 10–15 seconds per side.
Thick sourdough soaks slowly, so don’t rush this step!

4. Cook.

Heat butter in a skillet over medium.
Cook each slice for 2–3 minutes per side, until:

  • crisp on the edges

  • golden brown

  • and the softened cookies have caramelized slightly in the pan

5. Finish with toppings.

Transfer to a plate and add:

  • white chocolate drizzle

  • white chocolate chips

  • more crushed cookies

  • powdered sugar “snow” if desired

Serve immediately for maximum crunch + melt.

Tips & Variations

  • For EXTRA Cookies & Cream flavor, add a few cookie crumbs after dipping, pressing them onto the surface before cooking.

  • A drizzle of vanilla icing or cream cheese glaze works beautifully as an alternative to white chocolate.

  • To make it even more dessert-y, top with whipped cream or a scoop of ice cream (yes… do it).

  • For a darker chocolate version, increase the cocoa powder to 2 teaspoons.

What Makes This Recipe So Good?

Cookies & Cream is an inherently nostalgic flavor — and pairing it with sourdough French toast gives it depth, texture, and balance.
The slight tang of the sourdough lifts the sweetness, the cookie crumbs caramelize beautifully in the pan, and the white chocolate drizzle pulls everything together visually and flavor-wise.

This is the kind of breakfast that makes people ask,
“HOW did you make that?!”
And lucky for them… they’ll find the recipe right here.