Grease a 29cm roasting tin with the melted butter.
Spread a thick layer of Biscoff spread over each slice of bread and cut them into bitesize chunks.
Layer the bread in the prepared tin.
Lightly whisk together the sugar, milk, cream, eggs, vanilla extract and ground cinnamon.
Pour the mixture over the bread and gently press the bread down into the liquid using the back of a large spoon.
Leave the bread to soak for 15 mins.
Preheat the oven to 160°C fan.
Bake the bread pudding for approx. 35 mins, until the top is firm to the touch and golden brown.
In a small microwaveable bowl, pop the remaining Biscoff spread in the microwave for 40 seconds until melted.
Drizzle the melted spread over the bread pudding and sprinkle the crumbled biscuits over the top.
Best served straight away and it tastes delicious with some custard or a scoop of vanilla ice-cream.
