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Preheat oven to 375°F.
Prepare Ramekins: Butter 12 small ramekins or a large gratin dish. Dust ramekins with granulated sugar.
Bread Pudding: Whisk the egg yolks in a bowl with the ½ cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlùa. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
Kahlùa Caramel Sauce: Combine ½ cup sugar, ¼ cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlùa.