As I mentioned, I used Thomas' croissant bread—which is complete buttery decadence all on its own—but with a pumpkin custard soak, it transcends the earthly realm. The finished dish is like the most ...
A Biscoff cookie crust lends notes of caramel and brown sugar to the pie, while bright lemon zest and the light tang of mascarpone cheese balance the sweetness. The topping, a mixture of heavy cream ...