Bake crescent rolls as directed on can. Cool.
Lightly spray 4 mini (4-inch) baking dishes or one 8-inch (2-quart) glass baking dish with cooking spray. Divide and spread dulce the leche evenly among mini dishes or spread in baking dish. Using 4 rolls per mini dish or all rolls for baking dish, tear baked rolls and fill dishes/dish.
In medium bowl, stir together remaining Bread Pudding ingredients with whisk. Pour evenly into mini dishes, pressing bread down a little as you go. Refrigerate 1 hour, pressing bread down lightly after 30 minutes.
Heat oven to 350°F. Place mini dishes or baking dish in roasting pan or large cake pan; fill pan with water halfway up dishes/dish. Carefully place pan with dishes/dish in oven.
Bake 1 hour 25 minutes or until set. Carefully remove from oven; cool 1 to 2 minutes. Remove dishes/dish from water bath.
To serve, place small plate over each mini dish or 1 large platter over baking dish; flip bread pudding out of dishes/dish onto plates/platter. Spread any remaining dulce de leche from dishes/dish on top of bread pudding. Serve warm topped with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.