1 loaf Challah bread (approx. 1 pound)
2/3 cup granulated sugar
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
6 tablespoons butter, cut into small pieces
2 cups cream, divided
2/3 cup Whisper Creek Tennessee Sipping Cream, divided
1 cup chopped pecans
1 cup heavy cream
1 cup dark brown sugar
2 tablespoons butter
¼ cup Whisper Creek Tennessee Sipping Cream
½ teaspoon corn starch
Whisk eggs, sugar, vanilla and cinnamon together in a large mixing bowl. Reserve 1/3 cup each of heavy cream and Whisper Creek and pour remaining 1 2/3 cups of cream and 1/3 cup of Whisper Creek into egg mixture. Blend well until combined thoroughly.
Cut bread into 1 inch cubes. Toss well with custard mixture and refrigerate overnight to allow bread to absorb.
Preheat oven to 350. Remove soaked bread from refrigerator and transfer to a well-greased oven-safe dish or cast iron skillet. Spread the mixture out evenly and drizzle remaining 1/3 cup of cream and Whisper Creek evenly over the top.
Cover loosely with foil and place in the center rack for approximately 45 minutes until the bread pudding puffs in the center. Remove foil and return to oven for another 10 minutes or until the top browns lightly.
While baking, prepare the caramel sauce by adding cream, sugar and butter to a small saucepan over medium heat. Slowly heat until almost boiling. Blend the cornstarch with the Whisper Creek and stir into the hot cream and sugar mixture. Bring to a boil to thicken and remove from heat.
Serve bread pudding warm with caramel sauce. If desired, top with a dollop of freshly-whipped cream.