Pumpkin Bread Pudding with Rum Sauce

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Bread Pudding:

1 quart 40-percent whipping cream

2 cups canned pumpkin

2 cups granulated sugar

2 cups brown sugar

4 ounces pumpkin pie spice

2 ounces vanilla extract

1 dozen eggs

1 vanilla bean, seeds scraped

1 loaf French bread, torn in pieces

Rum Sauce:

4 tablespoons cornstarch

1 quart 40-percent whipping cream

2 cups granulated sugar

1 stick butter

1 cup dark rum