Cut bread into 1 inch cubes, set aside.
Soak currants in 1 tablespoon rum for 30 minutes, set aside.

In a saucepan, combine cream, milk, sugars, 2 tablespoons cinnamon and nutmeg. Bring to low simmer and add 9 ounces of white chocolate, stirring until melted.
Remove from heat.

In separate bowl, whip eggs lightly. Add 1/2 egg mixture to pot whisking quickly to combine. Add remainder of eggs and whisk. Place half of bread in 10 x 14-inch shallow pan. Pour half of liquid over bread and press with your fingers so bread will absorb liquid. Sprinkle pecans and currants evenly over bread layer. Add remaining bread and pour over remaining liquid pressing to absorb.
Cover with foil and refrigerate overnight.
Bake at 350˚F for 1 hour covered.

Remove foil and bake for 45 minutes or until top is golden brown.
Melt remainder of white chocolate and 3 ounces cream in microwave for 20 seconds. Stir, then microwave at 10 second intervals until melted. Add 1/2 teaspoon cinnamon. Mix until smooth.
Keep warm and spoon over warm pudding.