Preheat oven to 350 degrees. Grease a 4-quart (9"x13")baking dish with butter.

Let mixture sit in a cool location for 20 minutes, in a warm humid environment (like here in Florida) you may want to refrigerate while the bread soaks up the liquid, then let it sit out for about 5 minutes before cooking.

Bake in a preheated oven for 30-40 minutes or until top is golden brown and the center of the bread pudding custard is firm and set. Keep an eye on the pudding and cover with foil if the top begins to brown too quickly.  

Serve warm with Bourbon Caramel Sauce

In a 1-quart saucepan combine the cream, milk, and sugar and heat on medium high.

In a small mixing bowl place the cornstarch and 1/4 cup of the bourbon and whisk to blend. Making sure it is smooth.

Pour the cornstarch mixture into the cream mixture and bring to a boil.

Once the mixture begins to boil reduce heat to low and simmer, stirring occasionally for about 5 minutes. 

Turn off the burner and swirl in butter, a pinch of salt and the remaining 1/2 cup of Bourbon.  Stir to combine.  Keep warm.

Serve warm.