Preheat oven to 350°F. Butter or spray a 9x9" pan with non-stick spray and set aside. Whisk together the eggs, milk, heavy cream, sugar, vanilla and cinnamon.
Combine with bread cubes and let sit 5-10 minutes. Bake 40-45 minutes, or until center is set and no longer runny. Tent with foil if it starts to brown to fast.
Butter caramel sauce:
Combine the butter, sugar, brown sugar and heavy cream in a sauce pan over medium-heat. Cook for 5-7 minutes, stirring frequently. Once it comes to a full boil, cook 1 minute and then remove from heat. Then stir in the vanilla.
Drizzle over bread pudding. Serve while warm.
This can also be made with challah, Italian bread, brioche, white bread or even leftover hot dog buns. Sometimes I'll do a variety of leftover bread. If you don't have time to allow the bread to stale overnight, simply toast it in the oven for about 5 minutes. If you love raisins and nuts, feel free to mix in 1/2 cup of each.