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In a large bowl, whisk together eggs, milk, half-and-half, ¼ cup of the sugar, vanilla, and salt. Stir the bread into egg mixture, cover bowl, and refrigerate for at least 30 minutes or up to 2 hours, pushing bread down into liquid from time to time.
Preheat oven to 375°F (190°C). Butter an 8-inch-square baking pan. In a medium bowl, combine rhubarb, remaining ¼ cup of sugar, and cinnamon. Gently stir rhubarb mixture into bread mixture. Pour mixture evenly into prepared baking pan. Bake until golden brown and slightly puffed, 55 to 65 minutes. Remove from oven and cool on a rack for about 30 minutes.
In a small saucepan, melt butter over medium heat. Whisk in sugar, half-and-half, whiskey, and salt. Bring to a simmer and cook, stirring frequently, until sauce is slightly thickened, 4 to 5 minutes. Remove from heat.
To serve, spoon warm bread pudding into serving bowls and drizzle with warm whiskey sauce.