To make the Bread Pudding: Brush casserole dish with melted butter then add bread cubes.

In a large bowl whisk milk, heavy cream, condensed milk, vanilla, cinnamon, nutmeg and eggs to combine.

Pour over bread and press the bread into the custard using the back of a spoon. Let sit for about 20 minutes.

Place into an oven preheated at 350 degrees and bake for 50 minutes or until the top puffs up and is golden brown.

To make the Caramel, in a pot over medium heat, add sugar and water. Cook for about 5 minutes until the sugar melts then add heavy cream.

Stir until smooth then add butter and salt. Cook for about 5 minutes until the sauce begins to thicken and coat the back of a spoon. The sauce will thicken as it cools.

Remove from heat and stir in vanilla extract. Allow to cook before using.