Let the diced bread dry for a day before making the bread pudding.
In a large mixing bowl, whisk together the sugar and eggs until combined.
Add in the heavy cream, milk, and vanilla bean paste. You can use vanilla extract in place of the paste, if needed. Whisk until the mixture is incorporated.
Spray a 9x13 pan with with non-stick cooking spray.
Place the dried cubed bread and pieces of cookie into the prepared pan.
Pour the mixture over top of the bread and cookies. Cover with plastic wrap.
Refrigerate the mixture for 2 hours or until the liquid is absorbed.
Preheat oven to 350 degrees. Remove the plastic wrap and place into the oven. Bake for 50 minutes or until done. The top will be golden brown. Let the bread pudding cool completely and cover with glaze.
Glaze
In a mixing bowl, add in the powdered sugar, butter vanilla bakery emulsion and heavy cream. Whisk until combined.
Drizzle the glaze over top of the bread pudding. Cut and serve.