Preheat oven to 425 degrees. Line a baking sheet with foil and lay the bacon pieces on the foil. Bake for 10 minutes, remove from the oven and drain the grease. Spread the 2 tablespoons of brown sugar evenly over the bacon, return to the oven and bake an additional 5 minutes or until crisp (watch carefully). Remove bacon from the oven and drain on a paper towel. When cool, finely chop and set aside.

In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in both milks, and cook over medium heat until thickened and bubbly, stir constantly. Continue to cook and stir for 2 more minutes. Remove from the heat, stir a few tablespoons of the hot mixture into the egg yolks to temper the eggs. Then pour the egg yolk mixture into the hot pudding, cook and stir an additional 2 minutes. Remove from the heat and add the butter and vanilla, stir to combine. Cool slightly and then pour into serving dishes. Put plastic wrap directly on the top of the puddings to prevent a skin from forming. (I served mine in small canning jars). Refrigerate at least 2 hours. Just prior to serving - top with whipped cream and brown sugar glazed bacon.