Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, combine cubed bread with whisked milk, cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg until coated. Let sit for 10 minutes.

Transfer mixture to the baking dish and bake for 45-50 minutes until golden brown and set.

For the whiskey caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar until smooth; add cream gradually while stirring to avoid lumps.

Mix in whiskey and vanilla extract; cook until thickened (3-5 minutes).

Drizzle warm sauce over baked pudding before serving.