Bread Pudding with Salted Caramel Sauce

Juicy bread pudding with salty caramel sauce turns out perfectly moist, creamy inside and crispy outside. A layer of caramel bourbon sauce in the middle of a bread pudding is the secret to this rich, velvety taste. Find out more tips for making the perfect bread pudding-no matter the recipe — in this helpful how-to guide.
Preheat the oven to 350 degrees.To make bread pudding, arrange the bread in a single layer on a baking tray. Bake at 350 ° C for 8 minutes or until lightly browned.Combine the condensed milk and the following 7 ingredients (including eggs) in a large bowl; whisk to combine. Add the bread cubes. Let stand for 20 minutes, occasionally pressing on the bread so that it is soaked in milk.To make the sauce, combine the brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer for 2 minutes or until the sugar is dissolved, stirring frequently. Add 5 tablespoons baking powder in half; simmer for 10 minutes or until reduced to about 1 cup. Remove the pan from the heat. Add the remaining 1 tablespoon baking powder, 1 teaspoon vanilla and 1/8 teaspoon salt. Keep warm.Place half of the bread mixture in a 9-inch x 5-inch baking dish greased with cooking spray. Drizzle the bread mixture with 3 tablespoons of the sauce. Spoon the remaining half of the bread mixture over the sauce. Bake at 350 ° C for 45 minutes or until a knife inserted in the middle comes out clean. Serve warm sauce with bread pudding.