Bread Pudding with Bourbon Caramel Sauce

Method

1. Preheat the oven to 350 F and butter a 9x13 inch baking dish. Spread the cubed bread out on a sheet pan and let it sit uncovered for 20 to 30 minutes to dry further if it is not already stale and firm (this helps it soak up custard without turning to mush).
2. In a large bowl, whisk together the eggs, whole milk, 1 cup heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and 1/4 teaspoon salt until smooth and fully combined.
3. Add the bread cubes and raisins (if using) to the custard mixture and gently toss with a spatula until every piece of bread is coated and starting to soften.
4. Let the mixture sit for 15 minutes at room temperature, pressing down occasionally with the spatula, so the bread has time to absorb the liquid custard.
5. Pour the soaked bread mixture into the prepared baking dish, spreading it into an even layer and pressing down gently so the top is level.
6. Cover the dish loosely with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and a knife inserted in the center comes out mostly clean with just a little moist custard clinging to it (not liquid).
7. While the pudding bakes, make the bourbon caramel sauce: in a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly, until fully melted and starting to bubble, about 3 minutes.
8. Carefully whisk in the 1/2 cup heavy cream for the sauce (it will bubble up vigorously, so stand back and pour slowly) and cook, whisking, for 2 to 3 more minutes until the sauce is smooth and slightly thickened.
9. Remove the sauce from the heat and stir in the bourbon and 1/2 teaspoon salt; let it cool for 5 minutes, during which it will thicken further into a pourable caramel consistency.
10. Let the baked bread pudding rest for 10 to 15 minutes before serving so it firms up slightly and is easier to scoop into portions.
11. Serve the warm bread pudding in bowls with the warm bourbon caramel sauce drizzled generously over the top.