Recipe(tried): Pecan-Cinnamon Bread Pudding with Bourbon-Caramel Sauce

It is Fat Tuesday in New Orleans, and I am including a very 'Nawlins variation of the traditional bread pudding you might like:

Pecan-Cinnamon Bread Pudding with Bourbon-Caramel Sauce.
I sometimes drop spoonfulls of sweetened, flaked coconut over the top of this pudding halfway through cooking. (I use about a cup)

Bourbon Caramel Sauce:
1 cup sugar
1/4 cup water
1 cup whipping cream
2 tablespoons bourbon

Bread Pudding:
1/2 cup whole milk
4 teaspoons ground cinnamon
3 large eggs
2/3 cup packed light brown sugar
2 cups half and half
2 cups crustless 1 inch French Bread cubes
2 cups 1 inch croissant cubes
1 cup chopped pecans
2 tablespoons dark brown sugar
1/4 cup chopped and whole pecans for garnish

Sauce: In a heavy, medium saucepan, stir together sugar and water over moderately low heat until sugar dissolves, about 5 minutes. Increase heat and boil without stirring until sauce turns deep amber, brushing down sides of pan with a pastry brush dipped in water and swirling pan occasionally, about 8 minutes.

Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until caramel is smooth. Return to moderate heat. Stir until caramel comes to a simmer and color deepens slightly, about 1 minute. Remove from heat. Whisk in bourbon.

Pudding: In a small saucepan, heat milk and cinnamon over moderate heat until heated through. Cool. In a large bowl, whisk together eggs, yolks and light brown sugar. Whisk in half-and-half and cooled milk mixture.

Preheat oven to 350 degrees F. Spread bread and croissant cubes in an 8-inch-square glass baking dish. Pour egg mixture over bread. Let stand 30 minutes to soften bread. Sprinkle pecans and dark brown sugar over top and bake until puffed and golden, about 40 minutes. Garnish with pecans and serve wazrm with sauce. Serves 6 to 8.