Biscoff Bread Pudding

Make 5 sandwiches, spreading some of the Biscoff butter in the slices of bread, ensuring leaving at least 1/4 of the jar for the end. Cut the sandwiches into medium size squares and add them to a greased oven-safe dish alternating with crumbled Biscoff cookies; I used butter spray, but you can use soft butter. Mix the warm milk with the sugar until the sugar dissolves. Whisk the eggs in a bowl, add the milk and sugar mix, then the vanilla and cinnamon, and mix well. Pour the mix over the pieces of Biscoff butter sandwiches and crumbled cookies evenly, then using a spoon, press gently every spot where the egg didn’t reach out to soak all of them. Cover with thin foil and bake at 400 for 20 minutes, then uncover and bake for 10 more minutes. Add the rest of the Biscoff butter to a zip bag and microwave for 10-15 seconds to soften it up, then drizzle on top and spread; add more crumbled cookies on top.