Cut 6 cups of day-old bread into 1-inch cubes and dry in the oven at 300°F for about 10 minutes if fresh.

Whisk together 4 large eggs, 2 cups of whole milk, 1 cup of heavy cream, 1 cup of granulated sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt until smooth.

Place dried bread cubes in a greased 9x13 baking dish and pour custard mixture over it, pressing down to soak.

Preheat oven to 350°F, cover with foil, bake for 30 minutes, uncover, and bake for another 15 minutes until golden.

For caramel sauce, combine 1 cup sugar and ¼ cup water in a saucepan, cooking until amber color, then whisk in ½ cup heavy cream, 4 tablespoons butter, 1 teaspoon vanilla, and a pinch of salt until smooth.

Slice the cooled bread pudding into squares and drizzle with warm vanilla caramel sauce before serving.