Butter an 8×8 or 9×9-inch pan, and set aside.

Cut bread into 1 ½-inch cubes. Place them evenly in the pan and pat down with your hand or a flat spatula.

In a large bowl, whisk eggs. Add cream, remaining can of condensed milk, can of evaporated milk, and vanilla extract. Add cinnamon and stir. Optional, add orange liqueur (or orange zest) and whisk to combine one last time.

Pour cream mixture over bread mixture in the pan until completely covered and absorbed by the bread. Gently press down the bread cubes to fully cover with custard. It's best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you're in a hurry, you can bake it after letting it sit for at least 10 minutes.

Preheat oven to 325°F/160°C. Bake for 40-50 minutes or until custard is almost set in the middle, but still a little wet. If the top is browning too fast, cover loosely with aluminum foil. Don’t overbake or the bread will be dry. Let the pudding cool slightly, sprinkle with cinnamon for added flavor, and drizzle the reserved ¼ cup of sweetened condensed milk over the top of each slice when serving.

Bread pudding can be served warm or cold, top with a dollop of fresh whipped cream or vanilla ice cream if you'd like! It is best the same day it's made.