We use soft crust french bread for our french toast, so I usually use the left over french bread. Break into small pieces. If you do not have that available use day old bread. (Enough to fill a 9 x 13 pan).
Wisk 4 eggs and add to the milk.
Add sugar and vanilla and mix well.
Pour over the bread crumbs. Make sure the bread is covered with liquid. Sprinkle with cinnamon.
Bake at 350 degrees for 50 minutes or until brown. I test with a knife until it comes out clean (just like testing a cake).
Let cool for 10 minutes or more before serving.
Make sauce while pudding is cooling.
Mix sugar and corn starch, gradually add to boiling water. Cook until it thickens. Remove from heat and add 1 stick of butter. Stir until blended. Add 2 tsp. vanilla. Spoon or pour over bread pudding.