Step 1For the bake, lightly grease a rough 1.5 litre ovenproof serving dish. Spread
the Biscoff over 8 slices of bread
and press on remaining bread slices
to make sandwiches.
Step 2In a large heatproof bowl, mix the
sugar and cinnamon. Spoon 3tbsp
of this mixture into a small bowl and
set aside. Whisk the egg yolks into
the remaining sugar mixture.
Step 3In a medium pan, heat the milk
and cream until steaming. Slowly
add to the egg yolk bowl, whisking
until the sugar dissolves.
Step 4Working 1 at a time, dip a sandwich
into the milk mixture, turning to coat
and soak up some of the liquid. Arrange
in the greased dish. Repeat with
remaining sandwiches, overlapping
them slightly in the dish. Pour over any remaining liquid and set aside to
soak for at least 30min (see Get Ahead).
Step 5Preheat oven to 180°C (160°C fan)
mark 4. Sprinkle reserved cinnamon
sugar over the soaked bread and
bake for 30-35min, or until golden
and the liquid has just set.
Step 6To serve, in a small bowl mix the
yogurt and lemon zest, if making.
Serve with the bake.
GET AHEAD
Prepare to end of step 4 up to 12hr ahead. Cover and chill (no need to set aside at room temperature first). Cover and set reserved cinnamon sugar aside at room temperature. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
