For Sauce: Combine cream, whiskey and sugar in heavy small saucepan. Scrape in seeds from vanilla bea; add bean. Bring to simmer over high heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons water and cornstarch in bowl until smooth. Add to cream mixture; simmer until smooth. Add to cream mixture; simmer until sauce thickens slightly and leaves path when finger is drawn across back of spoon, stirring frequently, about 10 minutes. Strain sauce into small bowl. Cover and refrigerate until well chilled, about 1 hour. For Bread Pudding: Preheat oven to 400 degrees. Whisk milk, sugar, eggs, yolks and vanilla in large bowl until well blended. Mix in bread. Let stand 20 minutes. Stir both chocolates into bread mixture. Transfer to 8-inch square glass baking dish. Place baking dish in large baking pan. Add enough hot waer to pan to come 1 inch up sides of baking dish. Bake until pudding is set, about 1 hour. Remove baking dish from water. Cool pudding slightly and sere warm with chilled sauce. Recipe by: Ann Miner Posted to CHILE-HEADS DIGEST V3 #,