Biscoff Bread Pudding

biscoff custard being poured over a slice of bread pudding in a white plate.

A crazy delicious Biscoff infused bread pudding that's soft and gooey in the center, and crispy on the outside, perfectly sweet, and so simple to make.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 35

Servings people

Calories 371kcal

Author Farah Abumaizar

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 11x7 inch pan, or a 9x9 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

Adapted from Bake with Zoha

Ingredient 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.

Recipe tips:

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.

Storing leftovers:

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.

Nutrition