2 teaspoons ground cinnamon
8 ounces French bread, cut into 1-inch cubes (about 8 cups).
3 big eggs.
4 large egg yolks.
3⁄4 cup sugar.
11⁄4 cups heavy cream.
11⁄4 cups entire milk.
Pinch of salt.
1⁄4 cup bourbon.
11⁄2 teaspoons vanilla extract.
3⁄4 cup dried currants.
1 cup sugar.
1 tablespoon light corn syrup.
Pinch of salt.
2 tablespoons water.
1 cup heavy cream.
For the bread puddings: Pre-heat the oven to 375 ° F. Butter a shallow 8-cup baking meal and spray with sugar. In a large bowl, sprinkle the cinnamon over the bread cubes and toss to combine.
In a medium heatproof bowl, whisk the eggs, egg yolks, and sugar together till pale and thick. Whisk in the cream, milk, salt, bourbon, and vanilla. Place the bowl over a saucepan of hardly simmering water (but not touching the water) and stir up until hot, 6 to 8 minutes. Pour over the bread cubes, stir in the currants, and let represent 20 minutes.
Pour into the ready baking dish and set it in a roasting pan. Pour warm water into the roasting pan to come halfway up the sides of the baking meal. Cover with aluminum foil and bake until nearly set, Thirty Minutes. Reveal and bake up until set and lightly browned, about 20 minutes longer. Let cool.
For the caramel sauce, in a pan, combine the sugar, corn syrup, salt, and water. Stir over medium heat up until the sugar is dissolved. Increase the heat to high and boil without stirring, swirling the pan sometimes, till the syrup is a deep golden amber color, 4 to 6 minutes. Minimize the heat to low and extremely thoroughly stir in the cream in a sluggish, steady stream (the sauce will bubble and foam). Cook, stirring, up until smooth, 2 to 3 minutes.
To serve, cut the warm bread pudding into 8 equal servings and move to dessert plates. Drizzle with the warm caramel sauce and pass more sauce at the table. Garnish with whipped cream, if wanted.