Take your day-old bread and cut it into cubes that are about 1 inch big. If your bread is very fresh, you can lightly toast the cubes in a 250°F (120°C) oven for about 10-15 minutes to dry them out a bit. Once cubed, put the bread cubes into a large bowl.

In a separate large bowl, crack in your 4 large eggs. Whisk them lightly until they are just combined. Then, pour in the whole milk and heavy cream. Add the granulated sugar, light brown sugar, bourbon, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together really well until all the sugar is dissolved and the mixture is smooth.

Pour the custard mixture over the bread cubes in the bowl. Gently toss the bread with your hands or a spoon to make sure all the bread cubes are evenly coated in the custard. Let the bread soak in the custard for at least 20 minutes, or even up to 30 minutes. Give it a gentle stir or toss halfway through to make sure all the bread is getting soaked.

While the bread is soaking, preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish (or a similar size) with butter or cooking spray. Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Now, take your caramel sauce and drizzle it generously over the top of the bread pudding. You can swirl it in a bit with a knife if you like, to get caramel throughout.

Place the baking dish in the preheated oven and bake for 40-50 minutes. The bread pudding is done when it’s puffed up, golden brown on top, and set in the center. You can gently poke the center with a knife; it should come out mostly clean, maybe with just a little moistness.

Once baked, carefully remove the Bourbon Caramel Bread Pudding from the oven. Let it cool in the baking dish for about 15-20 minutes before serving.