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Use 1 tablespoon of butter to coat the inside of an 8x8” baking dish.
Break your bread into 2-3” chunks and toss into your buttered baking dish.
Melt your remaining 3 tablespoons of butter and drizzle evenly over bread pieces.
In a large mixing bowl, whisk together remaining ingredients.
Pour this mixture over the bread, making sure to evenly coat each piece.
Let your prepped bread sit for about 20 minutes.
Preheat your oven to 350 degrees.
Once your oven has reached the correct temperature, place your baking pan in the oven.
Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Crank oven temp up to broil and watch the top to get a golden-brown crunchy top.
Serve with whatever topping you like, recommended with Bourbon and Brown Sugar Caramel Sauce.
For the caramel sauce, toss the brown sugar and butter into a medium saucepan.
Melt sugar and butter over medium-low heat, cooking and stirring constantly for about 6-7 minutes.
Very slowly, pour in your heavy cream while whisking to combine.
Whisk in your vanilla and bourbon until smooth, then increase heat to medium-high and bring to a boil.
Boil for 60 seconds without stirring, then remove from heat and stir in the salt.
Cool your sauce for about 10 minutes before serving.