Go Back
Print Recipe
5 from 1 vote

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.