Speculoos Biscuit Spread 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
Speculoos Biscuit Spread Bread Pudding
OneSixtyDegrees
10
25 minutes
35 minutes
Pudding
A delicious way to use up stale bread, this recipe is so indulgent and easy to make
Ingredients
- 1 Tbsp Unsalted Butter, melted
- 8 Slices Stale Thick White Bread (approx. 330g)
- 150g Speculoos Biscuit 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 Speculoos Biscuit Spread to Decorate
- 2 Speculoos 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.