3 c. heavy cream
2 c. sugar
2 tbsp. cornstarch
1/2 c. water
2 vanilla beans, cut lengthwise or 3 tsp. vanilla

Mix cornstarch and water and set aside.

Slowly beat cream, gradually adding sugar. Don't beat cream to whipped stage. Mixture should be thick and smooth with sugar incorporated. Stir in cornstarch mixture and vanilla or vanilla beans. Transfer to saucepan and place over low to medium heat. Heat until slightly thickened. Strain and cool for 15 minutes before serving with the Bread Pudding.