Place bread cubes in a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with pudding. Refrigerate leftovers.