whisk sugar, milk, 2 cups whipping cream, vanilla, eggs and cinnamon until blended. pour over bread mixture.
praline sauce: heat 1 cup butter in large saucepan until melted. add pecans and mix well. bring to a boil. cook until pecans begin to change color. (mixture will foam over, so use a large saucepan.) add remaining butter and mix well. this will cool the pecan mixture and stop the cooking process. remove from heat. combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. cook over low heat until blended, stirring constantly; increase heat. cook to 230° f on a candy thermometer. stir in pecan mixture. add sour cream 