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For the bread pudding:
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Preheat the oven to 350F.
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Lightly butter a 13 by 9 by 2-inch baking pan.
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In a large mixing bowl, beat the eggs with the cream, syrup, cinnamon, and vanilla.
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Add the bread squares and stir until they have absorbed the liquid.
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Stir in the chopped pecans.
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Pour into the prepared pan, smooth the top, and sprinkle with more cinnamon.
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Bake until golden brown and firm, with no wiggly spots, 35 to 40 minutes.
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For the vanilla cream:
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In a mixing bowl, heat the egg yolks and sugar together until pale yellow.
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In a medium saucepan, combine the cream and the vanilla bean and bring to a boil over medium heat.
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Pour about 1/2 cup of the cream into the yolks and whisk to combine.
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Pour the mixture back into the remaining cream and cook over low to medium heat, stirring constantly, until it coats a spoon.
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Do not allow it to boil.
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Remove from the heat and strain through a fine strainer.
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To serve:
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Cool the bread pudding to room temperature and serve in squares, surrounded by spoonfuls of the vanilla cream.
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Variations:
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For day-old bread, substitute fresh bread that has been dried slightly in a 200F.
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oven.
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Substitute vanilla ice cream for the vanilla cream.
