Preheat the oven to 375 degrees.
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Place the butter in a 13 x 9 pan. Then, place the pan in the oven to melt the butter. Remove the pan from the oven. Slice the bread into cubes and toss in the butter.
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Combine the milk, half and half, Biscoff spread and cinnamon in a saucepot. Heat over medium heat, until the spread melts and the ingredients are fully combined, about 10 minutes.
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In a small bowl, whisk together the eggs and sugar.
Temper the eggs by adding about a half a cup of the cream mixture to the eggs. Whisk together.
Pour the eggs into the saucepot. Add the vanilla and salt and stir over medium heat about 4 minutes. You want the custard to thicken slightly, but be careful not to scramble the eggs.
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Pour the custard over the bread and toss gently to coat. Bake for 20 minutes.
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Remove from the oven, and pour the Biscoff Caramel Pecan Sauce (recipe below) over the bread pudding.
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Return to the oven and bake for 5 minutes, or until the caramel sauce begins to bubble. Serve warm.
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