Cinnamon Crunch Bread Pudding with Creme Anglaise

INGREDIENTS:
Creme Anglaise:
1/2 cup (125 mL) whipping (35%) cream or 18% cream
1/2 cup (125 mL) milk
2 Tbsp. (30 mL) granulated sugar
3 egg yolks
1/2 tsp. (2 mL) vanilla or vanilla bean paste
Optional: Splash of bourbon, whiskey or rum
For the pudding:
2 cups (500ml) whole milk
3/4 cup (180ml) heavy (whipping) cream
4 large eggs
1/2 cup (100g) granulated sugar
1 tsp. vanilla
1/2 tsp. kosher salt
7 cups (1750ml) stale bread, cut into large-ish chunks (I used some of my left-over Cinnamon Crunch Skillet Bread. Alternately, a cinnamon bread would be great or use any plain bread, challah or brioche as long as it’s slightly stale. Ideally not pre-sliced, so you can cut larger chunks.)
Cinnamon Crunch Topping (not needed if starting with left-over cinnamon crunch bread):
1/2 cup (100g) brown sugar
2 tsp. cinnamon
2 Tbsp. butter, melted

DIRECTIONS: http://www.seasonsandsuppers.ca/cinnamon-crunch-bread-pudding/