I never thought this day would come. I have stumbled over something that might actually be more addicting than Nutella.
If you’ve flown Delta, you might recognize this name as the in-flight snack option of the cookie/graham crackers. Frankly, there is no airplane food more satisfying than these tasty little grahams- no matter the flight. No matter the situation.
I have enjoyed these cookies while burnt to a crisp and flying back to Minneapolis. And I have enjoyed these cookies while the hungover person next to me was enjoying the turbulence patch we were stuck in on our way overseas.
The only way I could ever enjoy Biscoff cookies more, (other than in better flying situations than previously named) would be in a spreadable form. Ladies and gentlemen, from the masterminds behind Biscoff cookies, I give you… Biscoff Spread!
- 4 T. margarine
- 12 slices (8 cups) whole wheat bread, cubed
- 1 cup soy milk
- 1 ½ cups silk creamer (as in soy cream)
- ½ cup smooth Biscoff Spread
- 1 tsp. cinnamon
- 4 eggs
- ½ cup sugar
- 1 tsp. vanilla
- ½ tsp. kosher salt
- 1 ½ cups brown sugar
- ½ cup butter
- ¼ cup smooth Biscoff Spread
- 2 T. milk
- 1 cup chopped pecans
- Preheat the oven to 375 degrees.
- Place the butter in a 13 x 9 pan. Then, place the pan in the oven to melt the butter. While it’s melting, slice the bread into cubes to be thrown in after the butter is completely melted.
- Combine the soy milk, soy creamer, Biscoff spread and cinnamon in a saucepot. Heat over medium heat, until the spread melts and the ingredients are fully combined. (5-10 minutes)
- In a small bowl, whisk together the eggs and sugar.
- Temper the eggs by adding about a half a cup of the cream mixture to the eggs. Whisk together.
- Pour the eggs into the saucepot. Add the vanilla and salt and stir over medium heat about 4 minutes. You want the custard to thicken slightly, but be careful not to scramble the eggs.
- Pour the custard over the bread and toss gently to coat. Bake for 20 minutes.
- At this point, you will want to make the caramel sauce for the pudding-
- Combine the sugar and butter in a small saucepot over medium heat. After about 4 minutes, the butter will melt. At the 8-minute point, add the Biscoff Spread. The sauce will solidify and then separate. This is normal. At the 12-minute mark, add the soy milk. Stir to combine. Once the ingredients are combined and no longer separated, remove from heat and add the pecans.
- After the pudding in the oven has set, remove it from the oven, and pour the Biscoff Caramel Pecan Sauce over the top of the bread pudding.
- Return to the oven and bake for 5 minutes, or until the caramel sauce begins to bubble. Serve warm.
This recipe actually turned out almost- pareve by accident. Like a true Jewish food blogger, the only “dairy” I have in my fridge is fake. E.g. Soy milk and margarine. And what could quite possibly be the most exciting part of this all is that Biscoff is vegan!
Even though I altered the recipe to avoid using dairy as much as possible, I’m honest when I say it still tastes fantastic!
The texture is that of an egg bake or stuffing, but the taste is cinnamon and sugar.
I will definitely be making this recipe again.
As always, I want to give a shout-out to Zestuous food blog for my adapted recipe. For the original recipe and other fantastic homemade masterpieces, check out Christie’s blog.