Preheat the oven to 375 degrees F.

Cut the French Bread into 1 inch cubes and place in a large mixing bowl.  Set aside.

In a separate mixing bowl combine both types of sugars, 4 Tablespoons melted butter, vanilla, salt and cinnamon together.

Once combined, add the eggs and whisk together.

Add the milk and heavy cream to the mixture. Combine until blended.

Pour the mixture over the cubed bread in the bowl. Stir until the bread is well coated.

Spread the bread mixture into a 9x13 baking dish.

Dice the remaining 2 Tablespoons of butter into small pieces and place on top of the mixture in the baking pan.

Bake for 50 minutes. The top should be lightly browned and the center will continue to set as it cools. It is normal to be jiggly but if it appears too runny, cook for an additional 5 minutes.

While the bread pudding cools, make the topping.

In a small saucepan, heat the butter, heavy cream and both types of sugar over medium heat. Stir continuously until the sugar is melted and everything is well combined.

Once the sugar has melted, increase the heat to medium high until it boils.

Remove from heat once the mixture starts to boil and stir in the vanilla extract.. Stir to combine.

Let the sauce cool for 10-15 minutes. It will thicken as it sits.

Drizzle on top of the bread pudding. Then the bread pudding is ready to serve and enjoy!