1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish to prevent sticking.
2. Toast the pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant. Set aside to cool.
3. In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until combined.
4. Warm the milk and heavy cream in a saucepan over low heat until just steaming—avoid boiling. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and create a smooth custard.
5. Add the bread cubes and toasted pecans to the custard mixture, gently folding to coat all the bread evenly. Let the mixture sit for 10-15 minutes, allowing the bread to absorb the custard. This step is crucial for that creamy texture I love.
6. Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly. Press down lightly with a spatula to compact the pudding without squashing it.
7. Bake uncovered for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean. The pudding should be set but still moist inside.
8. While the bread pudding bakes, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring frequently, until the mixture bubbles and thickens slightly, about 3-4 minutes.
9. Remove from heat and carefully whisk in the heavy cream and a pinch of sea salt. Return the pan to low heat and simmer gently for another 2 minutes until smooth and glossy.
10. Once the bread pudding is out of the oven, let it cool for 10 minutes before drizzling generously with the warm pecan caramel sauce. Serve warm for the best experience.

From my experience, timing is everything here. Letting the bread absorb the custard fully before baking makes all the difference, and the caramel sauce should be warm but not hot when poured over the pudding to avoid sogging the top.