Instructions

1. Preheat your oven to 325°F and coat a 9"x13" baking dish with butter or non-stick cooking spray.
2. Cut the stale bread into 1" cubes  and place into the waiting baking dish.
3. In a large bowl, beat together the eggs, cooled melted butter, vanilla extract, heavy cream, and milk until light and airy.
4. To the egg mixture, whisk in the granulated sugar, brown sugar, and cinnamon until incorporated. 
5. Pour this mixture over the bread already in the baking dish.
6. Use a spoon to make sure the bread is soaked well in the liquid and no dry pieces are poking out from above.
7. Sprinkle the top with pecans or walnuts.
8. Cover the pan with aluminum foil and cut 2-3 slices on top for venting.
9. Place on the center rack of the oven and bake covered for 45 minutes.
10. Remove the foil, and cook for an additional 45 minutes.
11. When it no longer jiggles in the center when shaken, the bread pudding is done.  It should also have a nice brown top.
12. Remove from the oven and allow the pudding to sit for 10 minutes.
13. While the bread pudding cools, in a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until a thickened glaze forms.
14. Pour the glaze over the top of the bread pudding and serve warm with whipped topping and an additional sprinkle of cinnamon if desired.
15. Store covered in the refrigerator for up to 4 days.