If you haven't had biscoff biscuits, you're missing out. Some people associate them with aeroplanes, as they are handed out as snacks by some airlines like Delta and United Airlines. People always seemed surprised when I use them, but they are pretty easy to find!

The undertones of cinnamon, nutmeg, ginger, and cloves make this biscuit ideal for autumn cooking and pairing with cinnamon-laced apples. Toffee is also no stranger to apples, a widely favoured combination. I grew up on toffee apples, they were a wonderous treat as a child!

I used some autumn gala apples I picked myself at an orchard, making this recipe extra special.

The medley of spices and textures from the biscoff, the crunchy exterior and soft interior of the bread, the soft, tart apples, and the rich, toffee caramel sauce has guaranteed this recipe a spot in my speciality hall of fame.

Ingredients

4 apples, chopped

1 1/2 tablespoons cornstarch

1/2 loaf cinnamon brioche, cut into cubes

2 eggs

1 teaspoon cinnamon

1 teaspoon vanilla extract

3/4 cups milk

3/4 cups heavy cream

1/8 cup biscoff spread

1/2 cup dark brown sugar

1/2 cup butter

6-8 biscoff biscuits, roughly crumbled

Instructions

Toss the apples in the cornstarch and cinnamon.

In a saucepan, heat the sugar and butter on low heat until the toffee caramel begins to bubble. Mix in the biscoff spread until it melts and is well incorporated, then remove from heat. Add the caramel to the bowl with the apples and the crumbled biscuits - leave some for topping.

In a separate bowl, whisk the milk, cream, vanilla, and eggs. In a glassware dish, pour the apple mix, leaving behind about 3/4 of the toffee caramel.

Add the bread to the dish on top of the apples, then pour the cream mixture on the top. You can save some of the apple mixture to put on top as well! Allow the bread to soak the cream for about 30 minutes in the fridge. Remove and allow the dish to come to room temperature, then bake at 350F for 1 hour.

Remove from heat and drizzle the remaining toffee caramel and some crumbled biscoff.

Serve warm with ice cream or more toffee caramel.