Biscoff Bread Pudding
A delicious way to use up stale bread, this recipe is so indulgent and easy to make
Serves 10 - Cooking Time: 35 minutes
Biscoff Bread Pudding
Rated 5.0 stars by 1 users
Category
Pudding
Servings
10
Prep Time
25 minutes
Cook Time
35 minutes
A delicious way to use up stale bread, this recipe is so indulgent and easy to make
Author:OneSixtyDegrees
Ingredients
1 Tbsp Unsalted Butter, melted
8 Slices Stale Thick White Bread (approx. 330g)
150g Biscoff Spread
-
100g Whitworths Granulated Sugar
500ml Semi-Skimmed Milk
150ml Double Cream
2 Large Eggs
1.5 Tsp Vanilla Extract
½ Tsp Ground Cinnamon
70g Biscoff Spread to Decorate
-
2 Biscoff Biscuits, crumbled
Directions
Grease a 29cm roasting tin with the melted butter.
Spread a thick layer of Biscoff spread over each slice of bread and cut them into bitesize chunks.
Layer the bread in the prepared tin.
Lightly whisk together the sugar, milk, cream, eggs, vanilla extract and ground cinnamon.
Pour the mixture over the bread and gently press the bread down into the liquid using the back of a large spoon.
Leave the bread to soak for 15 mins.
Preheat the oven to 160°C fan.
Bake the bread pudding for approx. 35 mins, until the top is firm to the touch and golden brown.
In a small microwaveable bowl, pop the remaining Biscoff spread in the microwave for 40 seconds until melted.
Drizzle the melted spread over the bread pudding and sprinkle the crumbled biscuits over the top.
Best served straight away and it tastes delicious with some custard or a scoop of vanilla ice-cream.
Tips
Your bread should be stale and fairly firm. If the bread is too fresh, your bread pudding will end up soggy.
If you don’t have any stale bread it’s easy to make some. Simply lay out your slices of bread on a baking tray and pop them in the oven at 160°C fan for 10-15 mins, turning them over halfway through. Allow the bread to cool before using.