Cut bread into 1/2 inch cubes, toss with melted butter and cinnamon. Toast for 15 minutes in a 350 degree oven. Pour cream into a saucepan and heat on the stovetop on medium. Lower and simmer for 5 minutes. In a large mixing bowl, mix eggs, sugar and vanilla. Temper in cream a little at a time while stirring. When mixed, pour over toasted bread cubes and mix together. Refrigerate for 8 hours. Preheat oven to 350 degrees. Spray ramekins with cooking spray. Spoon bread pudding into ramekins, leaving room for the bread to expand as it bakes. Put ramekins in a deep baking pan with water in the bottom of the pan. Bake at 350 degrees for 40 minutes. To prepare the bourbon pecan sauce, melt butter in a saucepan over medium heat. Add heavy cream and brown sugar. Bring mixture to a boil, constantly whisking. Simmer for 10-15 minutes. Stir in pecans and bourbon. Cook an additional 5 minutes. Once bread pudding is cooked, remove from ramekin and top with ice cream and bourbon pecan sauce.moreless
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