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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.
Biscoff Bread Pudding
Ingredients
- 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
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Biscoff Caramel Pecan Sauce
Ingredients
- 1 ½ cups brown sugar
- ½ cup butter
- ¼ cup smooth Biscoff Spread
- 2 tablespoons milk
- 1 cup chopped pecans
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I came to this site from TC Jewfolk and was curious about Speculoos/Biscoff. Trader Joe’s sells a Speculoos Cookie Butter and now they have a dark chocolate bar filled with Speculoos cookie butter. Is this made by Biscoff? I’m assuming the recipes are pretty similar, as Trader Joe’s is infamous for getting ‘inspiration’ from other foods.
Some of your readers might have an easier time finding the Trader Joe’s version.
I tweeted the following tweet: “Win 4 jars of Biscoff Spread from @BiscoffCookies and @Zestuous https://goo.gl/wdkVf.”
I follow @Zestuous and @BiscoffCookies on Twitter.
I like Zestuous and Biscoff Cookies on Facebook.
i shared the link to this giveaway on my Facebook wall =o)
i Like Zestuous and Biscoff on Facebook =o)
I already like Zestuous and Biscoff on Facebook
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