Preheat oven to 350°F. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350°F for 8 minutes or until lightly toasted. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm. Spoon half of bread mixture into a 9 x 5-inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350°F for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding. Serves 8 (serving size: 1 slice bread pudding and about 1 1/2 tablespoons sauce) Amount per serving Calories: 300 Fat: 4.8g Saturated fat: 2.4g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.5g Protein: 8.5g Carbohydrate: 50.6g Fiber: 0.9g Cholesterol: 63mg Iron: 1.6mg Sodium: 349mg Calcium: 172mg Notes The layer of sauce in the middle of the pudding is the secret to this velvety-rich interior. Yield: 8 servings Servings: 8 http://recipetools.gotdns.com/mags/CL/2012/01/BreadPuddingwithSaltedCaramelSauce.JPG