Remove the crusts from you bread. Spread two of the slices with Biscoff and top with the remaining slices to make 2 sandwiches. Slice each sandwich into 4 finger sandwiches.
Crack the eggs into a large shallow bowl. Add the milk and whisk together.
Mix the sugar and cinnamon together in a small bowl and tip onto a plate.
Heat the butter in a pan over a medium heat until melted.
Dip the sandwiches into the egg mix to coat completely, do not let them soak. Shake off excess egg mix before frying in batches. Flip the sticks until they are golden brown on each side.
Toss the French toast sticks in the cinnamon sugar until completely coated.
Serve immediately drizzled with melted Biscoff, maple syrup and/or cream. Top with sliced strawberries. Enjoy!
