Pumpkin Bread Pudding with Cinnamon Sauce

In a large saucepan, combine milk and whipping cream. Heat until the mixture almost simmers. Meanwhile, in a large bowl, lightly beat egg yolks. Beat in sugar and cornstarch. Slowly stir about half of the hot milk mixture into the egg yolk mixture. Return all of the mixture to the saucepan and stir until combined. Cook and stir over medium heat until the mixture thickens enough to coat a metal spoon. (A thermometer will register 180 degrees F to 190 degrees F.) Immediately pour the hot mixture into a bowl. Stir in 1 butter, ground cinnamon, and vanilla.