Belgium is known for its waffles, beer and fries, but there is something even more amazing that comes from the small European country ~ Speculoos Cookies.
If you’ve ever flown on Delta Airlines, you’ve been exposed to this deliciousness. Delta doesn’t serve peanuts or pretzels, oh no, they keep you coming back with two little crispy, buttery cinnamon cookies.
The Speculoos cookies, made by Lotus Bakeries, are called Biscoff in the U.S. I’m not sure why the name change, but I assure you the recipe has to be the same, because both Speculoos and Biscoff are out of this world.
Lotus Bakeries has found a way to make this cookie even better, they’ve turned it into a spread. The spread has the consistency of peanut butter, but it’s completely different in taste.
It’s a buttery, cinnamon-like spread with a very creamy texture. It tastes like graham crackers, but better. My description is really not doing it justice, which is why I’m so excited that I’ve teamed up with Lotus Bakeries to give away 2 jars of smooth spread and 2 jars of crunchy spread.
The smooth spread is great on apples and toast, and it melts easily, making it a perfect topping for ice cream. The crunchy spread has chunks of caramelized Biscoff cookies mixed throughout. I promise you a jar of crunchy Biscoff Spread and a spoon is all you need for a heavenly dessert.
When I moved from Belgium to the U.S., I stocked up on both spreads, but now Biscoff sells them both in the States. The smooth spread is available in select grocery stores, and the crunchy spread is available online.
But there’s no need to go shopping just yet because through this giveaway, you can win both.
Along with these prizes, I’ve developed a Zestuous recipe for Biscoff Bread Pudding. The custard is infused with smooth Biscoff Spread, adding a new depth to the traditional Southern dessert, and it’s all topped with a Biscoff Caramel Pecan Sauce. Enjoy and good luck!
How to Win
You have four chances to enter.
- Like Zestuous and Biscoff on Facebook and leave a comment at the bottom of this post telling me that you did.
- Follow @BiscoffCookies and @Zestuous on Twitter and leave a comment telling me that you did.
- Share the link to this giveaway on your Facebook wall. Then, leave a comment telling me that you did.
- Tweet the following tweet: “Win 4 jars of Biscoff Spread from @BiscoffCookies and @Zestuous http://goo.gl/wdkVf.” Then, leave a separate comment below telling me that you did.
- Each entry must be posted in a separate comment, so it is counted individually, giving you more chances to win.
- The comments will be numbered in order, and the winner will be selected by a random number generator.
- I will reply to your comment to let you know that you won. You’ll need to contact me within 24 hours with your mailing address. Your spread will be shipped directly from Lotus Bakeries North America warehouse located in Santa Rosa, California.
- If I don’t hear from you in 24 hours, I will pick another winner.
- This giveaway is open to those in the continental U.S.
- The giveaway starts immediately.
- The giveaway ends at 10 p.m. (CST) Saturday, Jan. 21.
- 4 tablespoons butter
- 12 slices (8 cups) whole wheat bread, cubed
- 1 cup milk
- 1 ½ cups half and half
- ½ cup smooth Biscoff Spread
- 1 tsp. cinnamon
- 4 eggs
- ½ cup sugar
- 1 tsp. vanilla
- ½ tsp. kosher salt
Preheat the oven to 375 degrees.
Place the butter in a 13 x 9 pan. Then, place the pan in the oven to melt the butter. Remove the pan from the oven. Slice the bread into cubes and toss in the butter.
Combine the milk, half and half, Biscoff spread and cinnamon in a saucepot. Heat over medium heat, until the spread melts and the ingredients are fully combined, about 10 minutes.
In a small bowl, whisk together the eggs and sugar.
Temper the eggs by adding about a half a cup of the cream mixture to the eggs. Whisk together.
Pour the eggs into the saucepot. Add the vanilla and salt and stir over medium heat about 4 minutes. You want the custard to thicken slightly, but be careful not to scramble the eggs.
Pour the custard over the bread and toss gently to coat. Bake for 20 minutes.
Remove from the oven, and pour the Biscoff Caramel Pecan Sauce (recipe below) over the bread pudding.
Return to the oven and bake for 5 minutes, or until the caramel sauce begins to bubble. Serve warm.
- 1 ½ cups brown sugar
- ½ cup butter
- ¼ cup smooth Biscoff Spread
- 2 tablespoons milk
- 1 cup chopped pecans
Combine the sugar and butter in a small saucepot over medium heat. After about 4 minutes, the butter will melt.
At the 8-minute point, add the Biscoff Spread. The sauce will solidify and then separate. This is normal.
At the 12-minute mark, add the milk. Stir to combine.
Once the ingredients are combined and no longer separated, remove from heat and add the pecans.