Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps the bread absorb the custard better without becoming soggy. Let the toasted bread cool slightly.

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined. This custard will be the foundation of our bread pudding, so make sure everything is nicely mixed.

Place the toasted bread cubes in a greased 9x13 inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently to make sure all the bread is soaked. Let it sit for about 20-30 minutes to allow the bread to fully absorb the custard.

While the bread is soaking, make the caramel. In a medium saucepan, melt the butter over medium heat. Add the sugar and cook, stirring constantly, until the sugar is melted and turns a golden amber color. This will take about 5-7 minutes, so be patient and keep stirring to prevent burning.

Carefully remove the saucepan from the heat and stir in the bourbon. Be cautious as it may splatter. Return the saucepan to low heat and stir until the caramel is smooth.

Pour the bourbon caramel sauce evenly over the bread pudding. Make sure to get the caramel into all the nooks and crannies.

Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.

Let the Bourbon Caramel Bread Pudding cool slightly before serving. This allows the custard to set up a bit more, making it easier to slice.