Start by making the festive dipping sauce. Add the syrup, ginger, cinnamon and butter into a small pan. Bring to the boil and cook for about 2 minutes, then remove from the heat. It will thicken slightly as it cools.

Cut 3 thick slices of bread around 3cm thick each. Then cut into equal sized cubes.

Add the egg, milk, vanilla, ground ginger and cinnamon into a medium bowl and whisk well to combine – don’t worry if the spices are a bit lumpy.

Get the sugar coating ready by mixing the sugar, ground ginger and cinnamon together on a large plate.

Melt a knob of Dromona butter in a large non-stick pan over a medium-high heat.

Dip the bread cubes into the egg mixture coating quickly on all sides.

Add to the pan and cook on each side until golden.

When all the sides are golden brown, place onto the plate and coat in the spiced sugar mixture.

Meanwhile, melt Biscoff spread for 30 seconds in the microwave to create the perfect easy dip.

Serve the French toast bites straight away when warm and enjoy dunking the bites in delicious sauce