Nutella and Biscoff Swirl Cream Bread Pudding

1Preheat your oven to 350°F (175°C).

2In a large mixing bowl, whisk together the milk (1 cup), heavy cream (1 cup), sugar (½ cup), melted butter, eggs (4 large), vanilla extract (2 teaspoons), and salt (¼ teaspoon) until well combined.

3Add the cubed cream bread (6 cups) to the mixture and gently fold until the bread is fully soaked in the custard mixture. Let it sit for about 10 minutes to absorb the liquid.

4In a separate bowl, mix the diced apple (1) with a tablespoon of sugar (½ cup) and set aside.

5Grease a 9x13 inch baking dish with butter or non-stick spray.

6Layer half of the soaked bread mixture into the prepared baking dish. Spread half of the Nutella (½ cup) and half of the Biscoff cookie spread (½ cup) over the bread layer. Sprinkle half of the diced apples on top.

7Add the remaining bread mixture on top, followed by the rest of the Nutella (½ cup), Biscoff cookie spread (½ cup), and diced apples. Use a knife to swirl the Nutella (½ cup) and Biscoff into the top layer of the bread pudding for a marbled effect.

8Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.

9Once baked, remove from the oven and let it cool for about 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of cream.