Apple Biscoff Bread Pudding
Apple Biscoff Bread Pudding
Ingredients
For the Bread Pudding
- 5 1/2 cups brioche bread, cubed
- 1 green apple, peeled, cored, diced (for cooking)
- 1 tablespoon butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 eggs, large
- 1 1/2 cups milk, whole
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup Biscoff cookie butter, melted slightly
- 1 green apple, cored, diced (for raw addition)
For the Topping
- 1/2 cup Biscoff cookies, crushed
For the Biscoff Glaze
- 1 cup powdered sugar
- 1/4 cup Biscoff cookie butter, melted
- 2 tablespoons milk
For the Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Spread the cubed brioche bread on a baking sheet and toast for 15-20 minutes, or until lightly golden and slightly crisp. This helps prevent the pudding from becoming soggy. Remove from oven and set aside.
⏱️ 20 min•🌡️ 350
- 2
In a large skillet, melt the butter over medium heat. Add the diced green apple (for cooking), granulated sugar, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the apples have softened and caramelized, about 8-10 minutes. Remove from heat.
⏱️ 10 min
- 3
In a large mixing bowl, whisk together the eggs, milk, heavy whipping cream, vanilla extract, ground nutmeg, and melted Biscoff cookie butter until well combined and smooth.
⏱️ 5 min
- 4
In a 9x13 inch baking dish, combine the toasted brioche cubes, the cooked caramelized apples, and the raw diced green apple. Pour the prepared custard mixture evenly over the bread and apples. Gently press down on the bread to ensure all pieces are saturated with the custard. Let it sit for at least 15 minutes to allow the bread to absorb the liquid, or refrigerate for up to 30 minutes for deeper absorption.
⏱️ 20 min
- 5
Bake the bread pudding in the preheated 350°F (175°C) oven for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350
- 6
While the pudding bakes, prepare the glazes. For the Biscoff Glaze: In a small bowl, whisk together the powdered sugar, melted Biscoff cookie butter, and milk until smooth. Adjust milk as needed for desired consistency.
⏱️ 5 min
- 7
For the Vanilla Glaze: In another small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk as needed for desired consistency.
⏱️ 5 min
- 8
Once the bread pudding is out of the oven, let it cool slightly. Drizzle generously with both the Biscoff glaze and the vanilla glaze. Sprinkle with crushed Biscoff cookies before serving warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Biscoff Bread Pudding
Ingredients
For the Bread Pudding
- 5 1/2 cups brioche bread, cubed
- 1 green apple, peeled, cored, diced (for cooking)
- 1 tablespoon butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 eggs, large
- 1 1/2 cups milk, whole
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup Biscoff cookie butter, melted slightly
- 1 green apple, cored, diced (for raw addition)
For the Topping
- 1/2 cup Biscoff cookies, crushed
For the Biscoff Glaze
- 1 cup powdered sugar
- 1/4 cup Biscoff cookie butter, melted
- 2 tablespoons milk
For the Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Spread the cubed brioche bread on a baking sheet and toast for 15-20 minutes, or until lightly golden and slightly crisp. This helps prevent the pudding from becoming soggy. Remove from oven and set aside.
⏱️ 20 min•🌡️ 350 - 2
In a large skillet, melt the butter over medium heat. Add the diced green apple (for cooking), granulated sugar, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the apples have softened and caramelized, about 8-10 minutes. Remove from heat.
⏱️ 10 min - 3
In a large mixing bowl, whisk together the eggs, milk, heavy whipping cream, vanilla extract, ground nutmeg, and melted Biscoff cookie butter until well combined and smooth.
⏱️ 5 min - 4
In a 9x13 inch baking dish, combine the toasted brioche cubes, the cooked caramelized apples, and the raw diced green apple. Pour the prepared custard mixture evenly over the bread and apples. Gently press down on the bread to ensure all pieces are saturated with the custard. Let it sit for at least 15 minutes to allow the bread to absorb the liquid, or refrigerate for up to 30 minutes for deeper absorption.
⏱️ 20 min - 5
Bake the bread pudding in the preheated 350°F (175°C) oven for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350 - 6
While the pudding bakes, prepare the glazes. For the Biscoff Glaze: In a small bowl, whisk together the powdered sugar, melted Biscoff cookie butter, and milk until smooth. Adjust milk as needed for desired consistency.
⏱️ 5 min - 7
For the Vanilla Glaze: In another small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk as needed for desired consistency.
⏱️ 5 min - 8
Once the bread pudding is out of the oven, let it cool slightly. Drizzle generously with both the Biscoff glaze and the vanilla glaze. Sprinkle with crushed Biscoff cookies before serving warm.
⏱️ 10 min