Preheat oven to 350°F. Butter a 9x9 glass baking dish

Place cubed brioche into pan.

Whisk together milk, cream, eggs, butter, sugar, vanilla and salt in a medium bowl.

Pour the egg mixture over the bread and press down to ensure all of the bread is covered.

Warm the hazelnut spread in the microwave for 30 seconds or until pour-able.

Using a spoon, drizzle hazelnut spread over the bread and swirl through bread to the bottom of the pan making thick ribbons throughout.

Refrigerate for 45 minutes to allow bread to fully soak up egg mixture.

Bake at 350°F for 45 – 60 minutes, or until middle is puffy and golden. Bread pudding should be moist, but not runny.

If desired – sprinkle with powdered sugar or combine 1 Tbsp. cream and 1 Tbsp. hazelnut spread and drizzle over warm bread pudding.