Slow-Cooker Biscoff Brioche Bread Pudding Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, consider lightly toasting the brioche cubes in the oven at 300°F (150°C) for 10 minutes before adding them to the slow cooker. This extra step removes excess moisture from the bread, allowing it to soak up more of the spiced custard during the cooking process without turning into a dense, soggy mass. It also adds a subtle nuttiness that complements the Biscoff cookie butter perfectly.

The presentation is key to elevating this simple dessert. When serving, use a large spoon to scoop portions, ensuring each bowl gets a mix of the soft, custard-soaked brioche and the caramelized edges.

The addition of a cold scoop of vanilla ice cream creates a beautiful temperature contrast against the warm pudding. A final sprinkle of fresh cookie crumbs provides a necessary textural crunch that balances the overall softness of the dish.

Variations

• Spiced Apple Biscoff: Add 2 cups of thinly sliced Granny Smith apples between the bread layers for a tart contrast to the sweet, spiced cookie butter.
• Chocolate Biscoff Swirl: Fold in 1/2 cup of high-quality dark chocolate chips with the brioche cubes for a rich, decadent chocolate and spice combination.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheat

Reheat individual portions in the microwave for 30 to 60 seconds until warmed through.

Store any leftover bread pudding in an airtight container to maintain its moisture and prevent it from absorbing other odors in the refrigerator. It is best consumed within 3 to 4 days.

If the pudding appears dry when reheating, you can add a small splash of milk or cream before warming. Ensure the leftovers are cooled completely at room temperature for no more than 2 hours before transferring them to the refrigerator for safe storage.

This dish is excellent for making ahead, as the flavors often meld and deepen upon sitting. You can assemble the layers and the custard separately, keeping them in the refrigerator overnight.

When ready to cook, pour the custard over the bread and start the slow cooker. Alternatively, you can assemble the entire dish in the slow cooker insert, refrigerate it, and then place it directly into the slow cooker base to start the cooking process.

Serving ideas

Serve the bread pudding warm, directly from the slow cooker for a cozy, family-style presentation. Use a large serving spoon to ensure each portion captures the different textures of the dish, from the soft center to the caramelized edges.

The warmth of the pudding makes it an ideal canvas for cold toppings, so serve immediately after the resting period to maintain the perfect temperature balance between the hot pudding and the cold ice cream.

For a more polished presentation, individual portions can be plated and drizzled with an extra tablespoon of melted cookie butter. Adding a few fresh cookie crumbs on top just before serving adds a professional aesthetic and a necessary crunch. This dessert pairs beautifully with a cup of hot coffee or spiced tea, making it a versatile option for brunch gatherings or as a satisfying conclusion to a hearty dinner.

Frequently asked questions

Recipe card

Slow-Cooker Biscoff Brioche Bread Pudding

Prep 15 minCook 3 hRest 10 minTotal 3 h 25 minServes 8

Ingredients

• 1 loaf brioche bread, cubed
• 1 cup Lotus Biscoff cookies, crushed
• 5 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup brown sugar
• 3/4 cup Biscoff cookie butter, melted
• melted cookie butter, ice cream, and cookie crumbs, for serving

Instructions

1. 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.
2. 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.
3. 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).

Contains: gluten, eggs, milk

Food safety: This dish contains custard that may be soft. Use pasteurised eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

480

Protein

9.5 g

Carbohydrates

45 g

Fat

31 g

Fiber

1.2 g

Sugar

22 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.