Spread your Biscoff on the first slice of bread, your peanut butter on the second, and Biscoff once again on the third. Stack them on top of each other.

Cut the crusts off so it forms a neat square.

Now create your egg mix. Combine your eggs, milk and a sprinkle of cinnamon, and mix well. Then, take your bread stack and dredge it in the egg mix on all sides.

Heat up your oil to 180-190°C. You can use a chopstick to test the temperature – if the oil starts bubbling right away when you put the chopsticks in, it’s ready.

Place the block of bread in the pan and fry each side for 1-2 mins until it turns golden brown.

Once it's looking all golden, remove the toast onto a drying rack or on a paper towel so that either the excess oil drips out or the towel soaks it up.

Serve with a knob of butter and a healthy drizzle of condensed milk.