Grease a baking dish with a bit of butter.
Cut the bread into cubes or simply tear it. Place it on the bottom of the dish.
Whisk together the eggs and sugar to start creating the marinade for the bread. Add the cinnamon, nutmeg, cardamom and vanilla. Also stir in a pinch of salt. Whisk well and add the milk and heavy cream. When everything is well-combined, pour the marinade over the bread.
Melt the butter and let it cool a bit. Add it to the soaked bread and toss gently to cover all the pieces.
Cover the dish with aluminum or plastic foil and take it to the fridge. Keep it there for at least 50 minutes or even overnight. The longer the ingredients stick together, the better flavors will combine.
Preheat the oven to 375F and take the dish out of the fridge twenty minutes in advance of the baking process.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 additional minutes until the pudding gets golden-brown.
Take it out of the oven, let it chill a bit and decorate with powdered sugar.
Meanwhile, prepare the salted caramel sauce. Melt the butter over low heat and remove from the stove. Add the brown sugar and stir until completely melted. Bring in the heavy cream and salt. Whisk again to make a smooth sauce.
Pour over the brioche bread pudding and serve warm.
Enjoy!