Sinterklaas French toast

Ingredients

• 3eggs
• 1 tbspground cinnamon
• 3 tbspsugar
• 250 mlmilk
• 8 slicesstale brown sandwich bread
• 3–4ripe pears
• 1 jarSpeculoos spread
• 1 packetSchuddebuikjes speculaas biscuits
• 4 tbspicing sugar
• 4 tbspbutter

Instructions

1. 1

   Mix the egg dip

   Whisk the eggs, sugar and cinnamon with the milk, then pour the mixture into a shallow dish.

2. 2

   Slice the pears

   Peel and halve the pears, remove the cores, then cut them into very thin slices.

3. 3

   Spread the bread

   Spread Speculoos generously over all the slices of bread, leaving the edges clear.

4. 4

   Fill the sandwiches

   Arrange pear slices on one piece of bread and scatter some Schuddebuikjes over another. Put the slices together and press them gently.

5. 5

   Heat the pan

   Warm a large frying pan over a moderate-low heat with a knob of butter.

6. 6

   Dip the sandwiches

   Dip each filled sandwich in the egg mixture, letting both sides soak for about 20–25 seconds. Take care not to let the bread become too soft.

7. 7

   Fry the first batch

   Place two sandwiches in the pan and cook for 3–4 minutes, until the underside is lightly browned and crisp. Turn them over and cook for another 1–2 minutes, until the other side is lightly browned.

8. 8

   Cook the rest

   Fry the remaining French toast in the same way.

9. 9

   Keep warm if needed

   If you are making a larger batch, keep the cooked French toast warm in the oven.

10. 10

    Dust and serve

    Cut the French toast diagonally in half, arrange it on plates and dust with icing sugar.

What is Sinterklaas French toast?

Wentelteefjes is the Dutch name for French toast, traditionally made by soaking bread in an egg-and-milk mixture and frying it. This version gives the familiar dish a Sinterklaas Eve twist with Speculoos spread, pear and small speculaas biscuits.

The filled slices turn it into a sweet, crisp-edged treat with soft fruit inside. Stale bread is useful here because it can absorb the egg mixture without falling apart as quickly as fresh bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 15g protein, 105g carbs, 39g fat.

The bread, sugar, pears and sweet fillings provide most of the carbohydrates; the Speculoos spread and butter contribute much of the fat, while the eggs and milk add protein. Serve a portion with plain yoghurt or fresh fruit for a more balanced plate.

Choose the bread and filling

Stale bread: brown sandwich bread is specified, and bread that is a little dry is easier to handle after dipping. Keep the crusts and edges intact so the filling stays enclosed.

Speculoos spread: spread it across the bread but leave the edges clear, as directed. This helps avoid too much filling squeezing out when the sandwiches are pressed and fried.

Pear and biscuits: slice the pears very thinly so the filling sits evenly between the bread. Scatter the Schuddebuikjes on the second slice for a crunchy speculaas layer.

Dip without over-soaking

The filled sandwiches need only about 20–25 seconds on each side in the egg mixture. A shallow dish makes it easier to dip them evenly without leaving them submerged for too long.

Handle each sandwich gently as you lift it from the dish. If the bread becomes very soft, it can be harder to turn without the filling shifting.

Get the pan temperature right

Moderate-low heat gives the centre time to warm while the outside browns. A pan that is too hot can colour the bread quickly before the filled middle has had time to heat through.

Cook two sandwiches at a time in the large pan, as the method specifies. Leave enough room to turn them neatly and add another knob of butter as needed for the next batch.

Look for crisp, golden edges

Cook the first side for 3–4 minutes, until it is lightly browned and crisp, then cook the other side for 1–2 minutes. Use those colour and texture cues alongside the timings, since pans can vary.

The bread should hold together when lifted, while the pear slices soften inside. If you are unsure whether a sandwich is ready, check that its centre is hot before serving.

Keep batches warm

If you are making more than one round, the recipe suggests keeping the cooked pieces warm in the oven. This lets you finish frying the remaining sandwiches before serving.

Cut the toast diagonally in half just before plating, then add the icing sugar. The cut surfaces show the filling and make the portions easier to serve.

What to serve alongside

These filled slices are rich and sweet enough to serve on their own as a treat. For a more balanced plate, pair one portion with plain yoghurt or fresh fruit, without adding extra sweet toppings.

They are best served warm, while the bread is still crisp and the pear filling is soft. Set out extra icing sugar separately so everyone can choose how much to sprinkle on.

Recipe notes & tips

• Use bread that is a little stale so it holds its shape when dipped.
• Leave a clear border when spreading the Speculoos to help keep the filling inside.
• Slice the pears very thinly so the sandwiches close easily.
• Soak each side for about 20–25 seconds and avoid letting the bread become too soft.
• Keep the heat moderate-low so the outside browns without cooking too quickly.
• Fry in batches and keep the cooked pieces warm in the oven if needed.

Variations

• Use white bread: swap it for the brown sandwich bread if that is what you have.
• Change the fruit: use another ripe pear variety for a slightly different sweetness and texture.
• Add extra crunch: scatter more Schuddebuikjes between the slices.
• Adjust the spread: use a thinner layer of Speculoos for a less rich filling.
• Skip the dusting: leave off the icing sugar if you prefer a less sweet finish.

Common mistakes to avoid

• Soaking too long: the bread can become too soft; stick to about 20–25 seconds per side.
• Filling to the edge: spread can squeeze out during cooking; leave the borders clear.
• Thick pear slices: they can make the sandwiches difficult to close; slice the fruit very thinly.
• Heat too high: the bread may brown before the middle warms; cook over moderate-low heat.
• Crowding the pan: sandwiches are harder to turn neatly; cook two at a time as directed.

How to store

The French toast is best eaten warm and freshly cooked. The recipe does not specify a storage time; if you have leftovers, refrigerate them in a covered container and reheat gently in a frying pan or oven until hot.

Frequently asked questions