Preheat an oven 350°F. In a greased 9x13 pan, layer half of the cubed Challah bread into the bottom of the pan.

In a small bowl, mix together the softened cream cheese, sugar, vanilla extract, and cinnamon. Dollop the cheesecake filling on top of the bread cubes. Sprinkle the chopped walnuts on top of the cheesecake filling. Top the cheesecake and walnut layer with the remainder cubed bread. Press the mixture down into the pan.

Open and pour the beer over the bread, making sure every piece of bread is saturated with the beer. Let the bread soak for 30 minutes.

While the bread is resting, begin mixing the custard. In a medium sized saucepan over medium heat, melt the butter. Add cream, sugar, vanilla extract, and spices to the butter and whisk until combined.

In a large bowl, beat the eggs with a whisk. Temper the warm cream mixture into the eggs by slowly adding the warm cream to the eggs and whisking until thoroughly combined. Ladle the cream mixture over the bread.

Bake the bread pudding for about 1 hour or until an inserted knife in the center comes out clean. For the last ten minutes of baking, cover the bread pudding with foil to prevent over browning.

In a small saucepan over medium heat, add beer, sugar, and cinnamon. Bring to a boil, then reduce heat to low and let it simmer for 30 minutes until the beer has reduced by half. Add the heavy whipping cream to the beer syrup and whisk carefully. Bring the mixture to a low boil and cook for 5 minutes. Remove the pan from the burner and whisk in the white chocolate chips.

Place stainless steel bowl and whisk or hand mixer beaters in the freezer for at least 20 minutes to get them icy cold.

Remove the bowl and beaters or whisk from the freezer and add sugar, vanilla extract, and heavy whipping cream into the bowl. Mix on high speed until medium to stiff peaks form, about 1 minute. Make sure you do not over beat or it will turn into butter.