Ingredients

• 200 g of Nutella
• 18 Weetabix
• 6 eggs
• 1 ½ C of heavy cream
• 1 C of milk
• 395 C of sweetened condensed milk
• 2 C of vanilla custard

Directions

1. Line a bread loaf pan with baking paper, allowing the paper to overhang on the long sides.
2. Spread some Nutella over 1 side of a Weetabix, and sandwich another Weetabix attached to the Nutella, and place into the bread loaf tin on their side.
3. Repeat sandwiching the biscuits with Nutella between, until the base of the load tin is fully covered.
4. Spread Nutella on one side of a Weetabix, and place it Nutella-face down on top of the base layer of biscuits in the loaf, and repeat until the top is fully covered (Weetabix side faced up).
5. Whisk the eggs, heavy cream, milk, and condensed milk in a bowl or jug until fully combined. Pour this mixture over the top of the entire bread loaf tin, fully submerging the biscuits and spread until everything has been poured. Set the loaf to the side for 30 minutes to fully soak.
6. Preheat oven to 150°C (fan).
7. Place the fully soaked loaf onto a baking tray, and bake for 1-hour 20-minutes, or until the cake pudding is golden and set. Let it cool in the loaf and parchment paper for 20-30 minutes.
8. Once cooled, remove the loaf from the tin, and remove/discard the baking paper.
9. Slice the loaf into cake pieces, and serve with some warmed vanilla custard.