Slow-Cooker Biscoff Brioche Bread Pudding Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature to allow for easier mixing. Prep your work surface by gathering all ingredients and measuring tools. Cut the brioche into uniform one-inch cubes to ensure they absorb the custard consistently.

If the Biscoff cookie butter is too firm, place the jar in a bowl of warm water for a few minutes to soften it to a pourable consistency. Prepare the slow cooker by lightly greasing the interior with butter or non-stick spray to prevent sticking during the long cook time.

Instructions

Layering the Brioche

1. 1Prepare and Layer
   Begin by cubing the brioche bread into uniform pieces. In the base of a 6-quart slow cooker, alternate layers of the toasted brioche cubes and the crushed Biscoff cookies until the vessel is filled. This layering ensures that the flavors of the spiced cookies are evenly distributed throughout the bread pudding, allowing the custard to permeate every nook and cranny of the brioche peaks during the slow cooking process.
   Look for Layering is consistent and fills the slow cooker.
   Tip Toasting the brioche slightly before layering helps the bread hold its structure during the long cook time.

The bread and cookie layers should be arranged carefully to ensure structural integrity and even flavor distribution. The slow cooker should be filled appropriately without being packed too tightly, as the bread needs space to expand and absorb the custard.

Visually, the contrast between the golden brioche cubes and the dark, crushed cookie crumbs should be distinct throughout the vessel, indicating a balanced layering process before the liquid components are introduced.

Custard Infusion

2. 2Whisk and Pour
   In a separate mixing bowl, whisk together the eggs, heavy cream, milk, brown sugar, and the melted Biscoff cookie butter until the mixture is completely smooth and homogeneous. Pour this custard mixture evenly over the layered brioche and cookies in the slow cooker. Ensure every piece of bread is thoroughly moistened by the custard, pressing down gently with a spatula if necessary to submerge the top layers.
   Look for Custard is smooth and fully poured over the bread.
   Tip Ensure the cookie butter is fully melted before whisking to prevent clumps in the custard.

The custard mixture must be perfectly smooth, with no visible streaks of egg or clumps of cookie butter. Upon pouring, the liquid should coat every cube of bread evenly. The mixture will initially sit on the surface before slowly soaking into the bread layers. Ensure the bread is pressed down gently so that it is mostly submerged. The slow cooker should now smell fragrant and spiced, ready for the slow heat to begin the transformation process.

Slow Cooking and Finishing

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 3 hours. The pudding is ready when the custard has set into a golden consistency. Let the pudding rest for 10 minutes to firm up. Serve warm, topped with melted Biscoff butter, vanilla ice cream, and cookie crumbs. To ensure the custard is cooked through, the internal temperature must reach 160°F (71°C).
   Look for Custard is set and edges are caramelized.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the lid closed during the cooking process to maintain consistent heat and moisture levels.

As the pudding cooks, the aroma of spiced cookie butter will fill the kitchen. The custard will slowly thicken and set, transforming from a liquid state to a cohesive, silky pudding. The edges should appear firm and golden-brown, indicating caramelization. Once the cook time is complete, the pudding should look pillowy and soft. Check the internal temperature to ensure it reaches 160°F (71°C) before turning off the heat and allowing the necessary rest time.

Common mistakes

A common mistake is overcrowding the slow cooker or using bread cubes that are too large, which can lead to uneven cooking. Ensure the bread is distributed evenly in the vessel. Another error is not whisking the custard thoroughly; failing to fully emulsify the eggs, milk, cream, and cookie butter can result in a grainy texture.

Finally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which are critical for the pudding to achieve that signature silky, soft-set consistency.

How to tell it’s done

The bread pudding is finished cooking when the custard is fully set and firm to the touch, with a golden, slightly caramelized top. A knife inserted into the center should come out clean, indicating the eggs have reached a safe internal temperature of 160°F (71°C).

The edges should appear slightly darker and caramelized, which adds a wonderful depth of flavor. Allow the pudding to rest for at least 10 minutes before serving, as this helps the custard firm up and makes it easier to scoop.

• Egg dishes: 160°F (71°C) in the thickest part