Grease a 13 x 9-inch pan. Place the cubed bread and pecans in the pan. Pour the bourbon evenly over the bread and pecans.
Whisk the eggs, sugar, vanilla extract, cinnamon and nutmeg together in a bowl. Whisk the creams together in a separate bowl. Whisk the egg mixture and creams together and pour over the bread and pecans. Let sit for 45 minutes to one hour.
Bake 45-50 minutes. Remove from oven and let sit for 15 minutes before serving. Drizzle with caramel ice cream topping and a dollop of whipped cream.
This recipe is from the Old Yarmouth Inn at 223 Route 6A in Yarmouth Port and also appeared in the 2015 November/December issue of Cape Cod LIFE.