Biscoff and Caramel Apple Bread Pudding

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

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Yield: 6-8

Author: Dontmissmyplate

Prep time: 25 MinCook time: 1 HourInactive time: 45 MinTotal time: 2 H & 10 M

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.

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Ingredients

Bread Pudding

• 4 red apples (e.g., Red Delicious or similar), chopped
• 1 ½ tablespoons cornstarch
• 1 ½ cups (about ½ loaf + 1 slice) cinnamon brioche or similar sweet bread, cut into cubes
• 2 large eggs
• ½ teaspoon cinnamon
• ¼ teaspoon 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)

Caramel Toffee Sauce

• ⅛ cup (2 tablespoons) Biscoff spread
• ½ cup dark brown sugar
• ½ cup butter
• ⅛ cup (2 tablespoons) heavy cream or coconut milk
• ½ teaspoon sea salt (optional)
• Splash of vanilla extract (optional)

To Serve

• Caramel toffee sauce (from above)
• Vanilla or caramel ice cream

Instructions

1. Chop the apples into small to medium pieces. You can peel them if you prefer, but leaving the skin on adds texture and fiber. Toss the chopped apples with the cornstarch and a sprinkle of cinnamon. Set aside.
2. Dice the bread into medium cubes. Crush most of the Biscoff biscuits, reserving a few whole ones or larger chunks for garnish later.
3. In a large bowl, whisk together the eggs, milk, cream, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
4. In a small saucepan, melt the butter over low heat. Stir in the brown sugar and cook gently for 2–3 minutes, allowing it to bubble slightly.
5. Add the Biscoff spread and stir continuously. If the mixture looks like it’s separating, keep stirring—it will come together once you add the cream.
6. Pour in the heavy cream (or coconut milk) and continue stirring until smooth and glossy. Remove from heat and stir in the salt and vanilla if using.
7. Pour half of the caramel toffee sauce over the prepared apples and stir gently to coat.
8. Grease a baking dish and add the bread cubes, coated apples, and crushed Biscoff. Gently toss to combine, being careful not to break the bread.
9. Pour the custard mixture evenly over the bread mixture. Gently press down with a spatula to ensure all the bread is soaked.
10. Brush any dry edges with a bit of extra milk or cream. Cover and let soak in the refrigerator for 30 minutes.
11. Preheat the oven to 350°F (175°C).
12. Before baking, let the pudding sit at room temperature for 10 minutes (this helps it bake evenly).
13. Place a few whole Biscoff biscuits on top if desired, cover loosely with foil, and bake for 1 hour.
14. In the last 5 minutes, uncover and switch to broil to brown and crisp the top.
15. Allow the bread pudding to cool for at least 10 minutes before slicing. (Because of the apples, it will be slightly softer than a traditional bread-only pudding.)
16. Serve warm with the remaining caramel toffee sauce and a scoop of ice cream.

Nutrition Facts

Calories

410

Fat (grams)

22 g

Carbs (grams)

49 g

Fiber (grams)

3 g

Sugar (grams)

32 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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