Bread Pudding:
1. Butter 9×13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
2. Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
Rum Sauce:
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.
Pro Tip: You can never go wrong by serving this a delicious scoop of vanilla bean ice cream! Enjoy!
