The old Movenpick about 30 years ago made the very best bread pudding to be had anywhere. The chef said it was made not with milk, but with half-and-half, and French bread. He said it was rich but light because of those two ingredients.

I used to eat one there, and take one to go ...

You're right... it's perfect!

Having made this dessert at Movenpick, may I please offer the following tweaks to your awesome dessert...

Cut french bread on the bias, lay out on a baking tray, brush with butter, then a medium layer of sugar and cinnamon. Bake until golden brown.
Heat your 35% cream, with preferably Tahitian vanilla bean scrapings, ad your eggs, using 12 yolks / 1 quart of cream.then add the bread pieces, until saturated, (both don't let them fall apart:))

Transfer the soaked pieces into your baking dish. Layer the pieces with, say, mixed fruit.

Pour the remaining cream liquid over the assemblage.

That's it!

I would recommend baking it in a bain marie (water bath)
for even temperature at 350°F.

Served with cold Creme Anglaise, prepared in advance :)

Top with fresh mint :)

Try using sweetened condensed milk for the sauce. I have had rave reviews using this!