•   OREO Spread
  • 2 oz. unsalted butter
  • 2-1/4 oz. powdered sugar, divided
  • 1 egg
  • 2 oz. OREO Base Cake
  • 1/2 oz. Dutch-processed cocoa powder
  • 1/2 oz. cake flour
  •   Vanilla Syrup
  • 8-1/4 oz. water
  • 4 oz. granulated sugar
  • 1/2 oz. vanilla extract
  • 12 oz. brioche bread, sliced into 6 (3/4-inch-thick) pieces


Nutritional facts are based on a single serving
Calories 550
Total fat 25g
Saturated fat 14g
Trans fat 0g
Cholesterol 185mg
Sodium 250mg
Carbohydrate 74g
Dietary fiber 0g
Sugars 37g
Protein 8g
Calcium 4%DV
Iron 15%DV


    OREO Spread:
  1. Beat  butter and 2 oz. powdered sugar with electric mixer fitted with paddle attachment until light and fluffy, scraping side of bowl occasionally. Beat in egg until well blended. Add sifted dry ingredients all at once, mixing until combined. Set aside.
  2. Vanilla Syrup:
  3. Bring  water and granulated sugar to boil in heavy saucepan on medium heat, stirring frequently. Remove from heat; cool slightly. Stir in vanilla. Pour into a wide shallow bowl.
  4. Brioche Toast:
  5. Dip  each bread slice into Vanilla Syrup; drain slightly. Place onto parchment paper-lined sheet pan. Spread 1 oz. OREO Spread evenly onto each slice. Dust evenly with remaining 0.25 oz. powdered sugar.
  6. Bake  in 350°F standard oven 10 to 12 min. or until tops are golden brown at edge and have slight cracks in them. Cool 5 min. before serving.
  7. Serve warm as a breakfast accompaniment. If made ahead, toast on a light setting.

    Serving Suggestion:

    To serve as a dessert, warm toasts on a light toaster setting and serve with a scoop of ice cream or drizzle with a dessert sauce.

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