•   Cooked Starter
  • 2-3/4 oz. water
  • 2-3/4 oz. whole milk
  • 1 oz. bread flour
  •   Dough
  • 5-1/2 oz. whole milk
  • 2-3/4 tsp. instant yeast
  • 16-1/2 oz. bread flour
  • 2-3/4 oz. granulated sugar
  • 1-1/2 tsp. salt
  • 2 each whole large eggs
  • 2-3/4 oz. unsalted butter, slightly softened
  • 5 oz. coarsely chopped CHIPS AHOY! Cookies
  •   Custard
  • 8 each whole large eggs
  • 2 cups whole milk
  • 3/4 oz. granulated sugar
  • 1 tsp. vanilla extract
  •   Whipped Cream
  • 17-1/2 oz. heavy cream
  • 1 Tbsp. powdered sugar
  •  Assembly
  •  French Toast Bread
  • 3-1/2 oz. Custard
  • 1-3/4 oz. unsalted butter
  • 24-1/2 oz. coarsely chopped CHIPS AHOY! Cookies
  • 10-1/2 oz. maple syrup


Nutritional facts are based on a single serving
Calories 1410
Total fat 72g
Saturated fat 36g
Trans fat 1.5g
Cholesterol 195mg
Sodium 1040mg
Carbohydrate 177g
Dietary fiber 5g
Sugars 81g
Protein 21g
Calcium 15%DV
Iron 45%DV


    Cooked Starter:
  1. Combine  all ingredients in small saucepan. Cook on medium heat, whisking constantly, until the whisk leaves a trail on the bottom of the pan, about 5 min. Cool to room temperature.
  2. Dough:
  3. Warm  milk to 90°F. Sprinkle yeast over milk. Let stand while assembling remaining dough ingredients.
  4. Combine  flour, sugar and salt in bowl of mixer fitted with dough hook. Stir in eggs, milk mixture and cooked starter. Mix on low speed until smooth, about 4 min. Add butter. Mix on medium speed about 10 min. (Dough will be tacky.) Mix in CHIPS AHOY! Cookies just until blended.
  5. Place  dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Turn dough onto lightly floured surface. Deflate and shape into a rectangle to fit a 13x4x4-inch Pullman Loaf Pan. Let dough rest 15 min. Place dough in greased pan. Cover with lid. Proof 45 min. or until dough is 3/4ths of the height of the side of the pan.
  6. Bake  in 350°F standard oven 35 min. Remove lid. Bake an additional 10 to 15 min. or until internal temperature registers 200 to 205°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
  7. Custard:
  8. Mix  ingredients until well blended. Refrigerate until ready to use. (Not all of the custard is used in this recipe. Save remainder for another use.)
  9. Whipped Cream:
  10. Whip  cream and powdered sugar with electric mixer fitted with whisk attachment until stiff peaks form. Transfer to pastry bag fitted with star tip. Refrigerate until ready to use.
  11. For each serving:
  12. Cut  a 1-3/4-inch-thick slice (6.3 oz.) from French Toast Bread loaf, then cut in half diagonally. Spoon 1/2 oz. Custard in small shallow pan. Add bread slices. Let stand until custard soaks into bread, turning at least once.
  13. Melt  1/4 oz. butter in oven-proof skillet on medium heat. Cook bread slices until golden brown on both sides. Transfer skillet to 300°F oven. Bake 8 to 10 min. or until custard is set and internal temperature registers 165°F.
  14. Transfer  bread to serving plate. Pipe 2.5 oz. Whipped Cream along side of bread. Sprinkle with 3.5 oz. cookies pieces and drizzle with 1.5 oz. maple syrup.
  15. TIP:

    Serve with a side of ice cream for a tasty dessert.

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