A warm, gooey, and utterly decadent dessert, this Biscoff Bread Pudding is everything you love about a classic bread pudding—a soft custardy center, golden crisp edges—but with the irresistible caramelized flavor of Lotus Biscoff running through every bite. I love the Biscoff custard that you pour over the top of the bread pudding when it’s out of the oven, I’m pretty convinced that this is the best way you can make bread pudding with hamburger buns!
This is the perfect holiday dessert- easy to make ahead, easy to reheat, and so gooey, decadent, and delicious!
If you’re a fan of my Crème Brûlée Bread Pudding or Um Ali, this one will be right up your alley. It’s the ultimate comfort dessert—easy to make, impossible to resist, and guaranteed to make your kitchen smell like a bakery.
This recipe is adapted from Bake with Zoha, who inspired the whole double custard bread pudding method.
Jump to:
- Why you’ll love this recipe:
- What makes this the perfect Every Little Crumb recipe:
- Ingredients you need:
- How to make the best bread pudding:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Biscoff Bread Pudding
Why you’ll love this recipe:
- This is one of those desserts that looks fancy but secretly couldn’t be easier. The prep takes just minutes, and you probably already have most of the ingredients on hand.
- It’s the perfect make ahead dessert, you can soak the bread overnight then just bake when you are ready the next day.
- The flavor: caramel, spice, and everything nice—thanks to that magic ingredient, Biscoff spread.
- The texture: soft and pudding-like inside, with beautifully toasty tops.
- The nostalgia: feels like the cozy bread puddings you grew up with, but elevated with that signature Biscoff twist.
- The versatility: perfect for dinner parties, Ramadan nights, or when you just need a dessert that feels like a hug.
What makes this the perfect Every Little Crumb recipe:
This bread pudding is that perfect mix of utterly approachable, with simple ingredients you probably already have on hand, and a big wow factor. It’s so cozy, decadent, and packed with flavor. A dessert you can’t mess up even if you try! My favorite part is that I can make this on a busy school day, pop it in the fridge, then bake it the next day whenever I’m ready to impress my family or any guests.
Ingredients you need:
- Brioche bread: I used brioche burger buns to make this bread pudding. You can also use brioche bread that’s cubed, leftover croissants, even plain white sandwich bread in a pinch. Leftover bread absorbs the custard better, so use day old bread.
- Whole milk: For a rich custard
- Heavy cream (whipping cream): Adds more richness to the custard and that silky thickness in the sauce.
- Eggs and egg yolks: Use room temperature eggs, the egg yolks give extra depth and thickness to the custard.
- White sugar: A little for sweetness to complement the Biscoff spread.
- Butter: Unsalted butter at room temperature
- Vanilla extract
- Cinnamon powder: Brings a warm note that complements the Biscoff’s spiced flavor.
- Salt: Just a pinch of sea salt or table salt to balance everything
- Lotus Biscoff spread: The star of the show. I prefer using smooth Biscoff spread in this bread pudding.
- Lotus biscuit crumbs or powdered sugar (optional): A fun way to finish off the pudding for a bit of crunch or a pretty dusting on top.
See recipe card for quantities.
How to make the best bread pudding:
- Step 1: Cube the bread.
- Step 2: Scatter evenly in a greased baking dish.
- Step 3: Add the eggs, egg yolks, and sugar to a bowl.
- Step 4: Whisk until well combined.
- Step 5: Add the milk and heavy cream to a saucepan.
- Step 6: Add the butter.
- Step 7: Mix until butter just melts.
- Step 8: Add the cinnamon, vanilla, salt, and biscoff spread then mix until smooth and combined.
- Step 9: Pour all the custard except 2 cups all over the bread, and bake until golden brown.
- Step 10: Cook the remaining custard, whisking, until thick, and set aside until ready to serve.
Hint: Use a serrated knife to cut the bread, it’ll be a lot easier than using a knife without teeth. Otherwise, you can use your hands to just tear the bread into evenly sized cubes.
Pro Tip
Whisk the custard constantly while you are thickening it, to avoid it burning at the bottom, and strain before serving to get rid of any lumps or cooked egg bits
How to serve:
You want to serve this warm, even if it means gently reheating leftovers in a hot oven or in the microwave.
- Extra custard: Once the bread pudding comes out of the oven, serve with that extra custard you reserved and thickened on the stovetop.
- With garnish: Garnish with crushed Biscoff crumbs, and powdered sugar. I also think berries look so beautiful with this, and give a yummy additional flavor.
- With ice cream: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for a truly over-the-top treat.
- Pair with a cup of coffee or chai for the ultimate cozy combo.
Recipe variations:
- Chocolate twist: Add a handful of chocolate chips before baking for a chocolatey surprise.
- Nutty version: Stir in some chopped pecans or walnuts for crunch, I love bread pudding with nuts!
- Extra Biscoff/Crunchy Biscoff: Dollop a few extra spoonfuls of melted Biscoff over the bread pudding before baking for an even stronger flavor, alternately substitute the creamy Biscoff with crunchy Biscoff spread.
If you love this, don’t miss my other Biscoff desserts like Biscoff Cheesecake, a Pumpkin Cheesecake with a Biscoff Crust, Lotus Biscoff Banana Pudding, and Biscoff Icebox Cake — you’ll be in cookie butter heaven.
Storing Leftovers:
Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven at 160°C (320°F) or in the microwave until warm. You can also freeze individual portions—just wrap tightly and thaw overnight before reheating.
You can also prepare a whole pan of bread pudding with the purpose of freezing it- if doing this, it may be better to bake it in a foil pan so you don’t keep a pan hostage in the freezer for the up to 3 months that the bread pudding will stay good frozen. Thaw overnight, and then rewarm as indicated above.
Serving leftovers: Keep extra custard or caramel sauce on hand for fresh drizzling when reheating! You can also just drizzle with melted Biscoff spread.
See this brown sugar bread pudding on my website!
Expert tips and tricks:
- Use slightly stale bread—it soaks up the custard perfectly without turning mushy. It’s best to use day old bread
- Don’t overbake! The center should jiggle slightly when you take it out; it’ll set as it cools.
- For a glossy, bakery-style finish, brush the top with a touch of melted butter before baking.
- Strain the custard sauce before serving—it makes it extra smooth and professional-looking.
Top Tip
Always save some warm Biscoff custard for serving—it transforms each bite from delicious to divine.
Recipe FAQs:
You don’t have to, but bread pudding is a great way to use up old bread. In this Biscoff bread pudding made with hamburger buns, I open the bag of buns and leave them out overnight to dry out.
If all you have is fresh bread, just dry it out a little before using, A quick way: cut it into cubes and leave it on the counter for a few hours or overnight. You can even toast it lightly in a 300F oven for 5–10 minutes.
Yes! Brioche gives the best texture, but challah, croissants, or even leftover sandwich bread will work.
No, you can use any cookie butter spread. You can even sub for peanut butter or pistachio butter, or leave out the Biscoff and make a regular bread pudding.
Definitely. Assemble and refrigerate the unbaked pudding for up to 12 hours. Bake right before serving for the freshest texture.
The top should be golden brown and the custard just set in the middle—it should wobble slightly when shaken.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this bread pudding:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Biscoff Bread Pudding
Ingredients
- 1 pack brioche burger buns or brioche bread (keep the bread out of the bag and let dry out on the counter overnight) 350g/12 oz
- 2 1/2 cups whole milk
- 1 cup heavy cream (whipping cream) 250ml
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup white sugar 100g
- 3 tablespoon softened butter, plus a little more for greasing the pan 45g
- 2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon powder
- pinch salt
- 1/2 cup Lotus Biscoff spread
- Lotus biscuit crumbs/ powdered sugar for topping, optional
Instructions
- Preheat the oven to 180C (350F). Cut the bread into 2 inch cubes. Lightly butter an 11×7 inch pan, or a 9×9 inch square pan.
- In a medium saucepan, add the milk and heavy cream. Turn the heat to medium low. Separately, whisk together the eggs, egg yolks, and sugar. Add this egg mix and the 3 tablespoon of butter to the milk in the pan, whisking until the butter melts.
- Remove the pan from the stove as soon as the butter is melted. Add the vanilla, cinnamon, salt and Biscoff spread, and whisk until smooth and combined.
- Set aside 2 cups of this custard (to reheat and thicken for serving later), then pour the remaining custard evenly over the bread cubes in the pan.
- Bake for 35-40 minutes or until golden brown in places, but still soft if you press down on the bread.
- Heat the reserved 2 cups of custard on low heat in a small saucepan, whisking constantly until thickened. Strain the mixture to get rid of any lumps.
- When ready to serve, pour some custard on top of the pan of bread pudding, and serve the remaining custard so that everyone can top off their own slice.
Video
Notes
- Use slightly stale brioche bread or burger buns for the best texture- at least one day old bread is best.
- Use full fat milk and cream for the richest texture
- Use room temperature eggs for a smooth custard mixture.
- Gently heat the milk mixture—don’t let it boil.
- Reserve 2 cups of custard before baking to reheat and pour over when serving.
- Bake until the top is golden brown but the center still jiggles slightly for that perfect gooey interior.
- Strain the cooked custard before serving for a silky finish.
- Store leftovers covered in the fridge for up to 3 days.
- Reheat in the oven at 160°C (320°F) or in the microwave until warm.
- Freeze leftovers for 2-3 months; thaw overnight before reheating.
- Keep extra custard refrigerated and reheat gently before serving again.
Leave a Reply