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Preheat oven to 350 degrees F.
Whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, rum, salt, and currants. It should be a gorgeous mocha latte color. Pour the mixture over the cinnamon bread, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid. Pour all of the liquid and bread cubes into your baking dish(es), keeping in mind it will look like too much liquid, but it’s not. Bake for 35 to 45 minutes, until it has set and soaked up the liquid. Serve with ice cream, a dusting of powdered sugar, or chocolate rum sauce, if desired.
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