In medium-sized bowl, whisk together the eggs, sugar and vanilla until the sugar is dissolved. Do not whip. Add the half and half and heavy cream slowly to the egg mixture until well blended.
Mix the topping ingredients in small bowl until well blended.
Cut the white bread into 1x1-inch pieces and place them in a buttered 9x13-inch baking pan. Sprinkle the topping mixture evenly over the bread. Pour the liquid mixture on top, pushing the bread down when it begins to float. Soak the bread well.
Cover the pan with foil and place onto a rimmed sheet pan filled with water. Bake for 1 hour, or until the bread pudding is firm on top and no liquid is showing. Take out of the oven, and remove the foil from the pan. Let cool and serve.