Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the cubed bread, milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt.

Mix well until the bread is fully soaked and the mixture is combined.

Pour the mixture into a greased baking dish.

Bake in the preheated oven for 45 minutes or until the top is golden brown and a knife inserted comes out clean.

In a saucepan over medium heat, combine the heavy cream and sugar. Stir until the sugar is dissolved.

In a separate bowl, whisk the egg yolks.

Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in the vanilla extract.

Spoon the warm bread pudding into bowls and drizzle with vanilla sauce before serving.