If you haven’t had Biscoff biscuits, you’re truly missing out. They’re those golden, spiced cookies often handed out on airplanes, a small, comforting luxury at 30,000 feet. I’ve always loved how something so simple can evoke a sense of warmth and nostalgia. When I use them in baking, people are often surprised, but they’re actually easy to find and even easier to fall in love with.
Biscoff cookies have a distinct flavor that blends cinnamon, nutmeg, ginger, and cloves, creating a taste that instantly feels like autumn. Those cozy, caramelized notes pair perfectly with apples, especially when the apples are lightly spiced with cinnamon and sugar. And toffee is the natural partner to apples, a pairing that always feels familiar and festive. I grew up loving toffee apples, glossy and sticky and full of magic, the kind of treat that marked the arrival of cooler weather and fall celebrations.
This bread pudding is my grown-up version of that childhood memory. I used fresh Gala apples I picked myself from a local orchard, which made the recipe feel extra special. The combination of textures and flavors is irresistible: the spice and crunch of Biscoff, the soft, custardy interior of the bread, the tender apples, and a drizzle of rich toffee caramel sauce. It’s warm, comforting, and deeply nostalgic, a dessert that feels like wrapping yourself in a blanket on a cool autumn evening.
It’s simple to make but delivers pure comfort with every bite. A cozy, spiced pudding that captures the best parts of the season—apples, toffee, cinnamon, and sweet nostalgia—all baked into one unforgettable dish.
Biscoff and Caramel Apple Bread Pudding
This cozy autumn dessert combines Biscoff biscuits, apples, and rich toffee caramel sauce in a soft, custardy bread pudding. The crunchy Biscoff topping and sweet-tart apples create a perfect harmony of textures and flavors. Ideal for all gatherings, brunch, or a comforting weekend treat, this bread pudding is simple to prepare and sure to delight family and friends.
Ingredients
- 4 red apples (such as Gala or Red Delicious), chopped
- 1½ tablespoons cornstarch
- 1½ cups cubed cinnamon brioche or similar sweet bread
- 2 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ¾ cup milk
- ¾ cup heavy cream
- 8–10 Biscoff biscuits, roughly crumbled (reserve a few whole ones for garnish)
- 2 tablespoons Biscoff spread
- ½ cup dark brown sugar
- ½ cup butter
- 2 tablespoons heavy cream or coconut milk
- ½ teaspoon sea salt (optional)
- A splash of vanilla extract (optional)
- Remaining caramel toffee sauce
- Vanilla or caramel ice cream
Instructions
- Chop the 4 apples into small to medium pieces. Peel them if preferred, or leave the skins on for added texture. Toss with 1½ tablespoons cornstarch and a sprinkle of cinnamon. Set aside.
- Cut 1½ cups cinnamon brioche into medium-sized cubes. Measure the bread after cubing to ensure you're using the correct quantity. Crush 8–10 Biscoff biscuits, reserving a few whole biscuits or larger pieces for garnish.
- In a large bowl, whisk together 2 eggs, ¾ cup milk, ¾ cup heavy cream, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves until smooth.
- In a small saucepan over low heat, melt ½ cup butter. Stir in ½ cup dark brown sugar and cook gently for 2–3 minutes, allowing the mixture to bubble slightly.
- Add 2 tablespoons Biscoff spread and stir continuously until incorporated. If the mixture initially looks separated, keep stirring. It will come together when the cream is added.
- Pour in 2 tablespoons heavy cream or coconut milk and continue stirring until the sauce is smooth and glossy. Remove from the heat and stir in ½ teaspoon sea salt and a splash of vanilla extract, if using.
- Pour half of the caramel toffee sauce over the prepared apples and stir gently to coat.
- Grease a baking dish. Add the cubed brioche, caramel-coated apples, and crushed Biscoff biscuits. Gently toss to combine without breaking up the bread.
- Pour the prepared custard evenly over the bread mixture. Gently press down with a spatula to ensure the bread absorbs the custard.
- Brush any exposed dry edges with a little extra milk or cream if needed. Cover and refrigerate for 30 minutes to allow the bread to soak.
- Preheat the oven to 350°F (175°C).
- Remove the bread pudding from the refrigerator and let it sit at room temperature for 10 minutes before baking.
- Arrange a few whole Biscoff biscuits on top, if desired. Cover loosely with aluminum foil and bake for approximately 1 hour, until the custard is set and the center is no longer liquid. The center should reach 160°F when checked with a food thermometer.
- Uncover the bread pudding and broil for up to 5 minutes to brown and crisp the top. Watch closely to prevent the Biscoff biscuits from burning.
- Remove from the oven and allow the bread pudding to cool for at least 10 minutes before slicing. The apples will make the pudding slightly softer than a traditional bread-only pudding.
- Serve warm with the remaining caramel toffee sauce and a scoop of vanilla or caramel ice cream.
Nutrition Facts
Calories
410Fat (grams)
22 gCarbs (grams)
49 gFiber (grams)
3 gSugar (grams)
32 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.