If you love the caramel-spice magic of Biscoff cookies, this Sweet Biscoff Bread with Custard delivers it in sliceable form: tender vanilla loaf marbled with Biscoff spread, a crisp cookie-crumb crown, and a warm, silky custard for pouring. It’s coffee-shop cozy, bake-sale pretty, and weeknight easy.
Why You’ll Love It
- Bakery texture at home: Soft, moist crumb with a lightly crunchy top.
- Big Biscoff flavor: Cookie butter swirl + cookie crumb topping.
- Two ways to serve: Slice warm with pouring custard or cool and glaze.
- Make-ahead friendly: Stays moist for days and freezes well.
Ingredients
Biscoff Crumb Topping
- ¾ cup (75 g) Biscoff cookie crumbs (about 10–12 cookies)
- 2 tbsp (25 g) light brown sugar
- 3 tbsp (40 g) unsalted butter, melted
Biscoff Bread Batter
- 1¾ cups (220 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ cup (110 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temp
- 1 tsp pure vanilla extract
- ⅔ cup (160 ml) whole milk (or ½ cup milk + ⅓ cup sour cream for extra richness)
- ½ cup (130 g) Biscoff cookie butter, gently warmed to pourable
Quick Pouring Custard (No Tempering)
- 1½ cups (360 ml) whole milk (or half-and-half)
- 3 tbsp (38 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 2 large egg yolks
- Pinch fine salt
- 1 tsp vanilla extract (or ½ tsp + a pinch of cinnamon)
Optional Biscoff Drizzle (for cooled loaf)
- 3 tbsp Biscoff cookie butter, warmed
- 2–3 tsp milk to loosen
Time & Yield
- Prep: 20 minutes
- Bake: 50–60 minutes
- Cool: 20 minutes
- Total: ~1½ hours
- Yield: 10–12 slices
Instructions
1) Prep & Pan
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, overhanging the long sides.
- Mix crumb topping: combine cookie crumbs, brown sugar, melted butter; set aside.
2) Make the Batter
- In a bowl, whisk flour, baking powder, salt.
- In a large bowl, beat butter + sugar until pale and fluffy (2–3 min).
- Beat in eggs one at a time, then vanilla.
- Mix in dry ingredients alternating with milk (or milk+sour cream), beginning and ending with dry. Stop when just combined—don’t overmix.
3) Swirl & Top
- Spoon half the batter into the pan.
- Drizzle half the warmed Biscoff spread; marble lightly with a knife.
- Add remaining batter, then the rest of the Biscoff; marble again.
- Sprinkle all the crumb topping evenly over the surface.
4) Bake
- Bake 50–60 minutes, until a skewer comes out clean (a few moist crumbs OK; avoid wet batter). Tent with foil for the last 10 minutes if the top browns too fast.
- Cool 20 minutes in pan, then lift out to a rack. Serve warm with custard—or cool completely to add drizzle.
Quick Pouring Custard (5 Minutes)
- In a saucepan off heat, whisk sugar + cornstarch + salt. Whisk in yolks, then milk until smooth.
- Cook over medium, whisking constantly, until thick bubbles appear and mixture coats a spoon (2–4 min).
- Remove from heat; whisk in vanilla. If extra silky is desired, strain.
- Keep warm; if it thickens on standing, whisk in a splash of milk.
For a Biscoff twist, whisk in 1 tbsp cookie butter off heat.
Nutrition (Per Slice, 12 servings; custard not included)
Approx. 290–320 kcal, 13–15 g fat, 40–43 g carbs, 4–5 g protein, ~220 mg sodium (varies with brands and add-ins).
Serve It
- Slice the bread and pour warm custard over each piece; finish with crushed cookies.
- Or, cool loaf and drizzle with the Biscoff glaze; let set 10 minutes before slicing.
- Great with coffee, black tea, or cold milk.
Pro Tips for a Tender Crumb
- Room-temp ingredients help the batter emulsify for a fine, even crumb.
- Warm, not hot cookie butter swirls better without sinking.
- Don’t overmix after flour goes in; stop as soon as streaks disappear.
- If your oven runs hot, start checking at 45 minutes.
Variations & Twists
- Cinnamon Streusel: Add ½ tsp cinnamon to topping; swap 2 tbsp crumbs for oats.
- Chocolate Chunk: Fold ½ cup (85 g) dark chocolate chunks into the batter.
- Nutty Crunch: Add ½ cup (60 g) toasted chopped pecans to the topping.
- Mini Loaves/Muffins: Bake in mini pans (22–28 min) or muffins (18–22 min); fill ¾ full and top with crumbs.
Make-Ahead & Storage
- Room temp: Wrap airtight up to 3 days.
- Freeze: Sliced, up to 2 months; thaw wrapped at room temp.
- Custard: Best fresh, but keeps 2 days refrigerated; rewarm gently with a splash of milk.
Why This Bread Wins
Buttery crumb, caramel-spice swirls, and a glossy cookie-crumb top—finished with a warm vanilla custard that soaks into every bite. It’s nostalgic, photogenic, and unbelievably comforting. Bake once, and it’ll become your “bring this, please!” loaf for brunches, potlucks, and cozy nights in.