Mix the milk with the heavy cream and add the Lotus Biscoff spread. Whisk together and pour the mixture into a large dish.

Add the bread slices and refrigerate for 30 minutes.

Remove from the fridge, flip the bread slices, and refrigerate for another 30 minutes.

To fry, heat a skillet, add the sugar and a splash of water. Once the sugar dissolves, add the butter and cook the French toast slices until golden brown. Serve with a scoop of salted caramel ice cream and enjoy!