1. Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine granulated sugar, light brown sugar, melted butter, vanilla extract, cinnamon, and salt by whisking them together.
3. Add the eggs into the sugar mixture, beating until smooth to prevent clumping during baking.
4. Gradually whisk the milk and cream into the mixture, ensuring a smooth and creamy custard base.
5. Place the cubed bread into the prepared baking dish, spreading it evenly for consistent soaking.
6. Pour the prepared custard mixture over the bread cubes, gently pressing with a spatula to ensure all bread pieces are soaked.
7. Let the bread mixture rest for 10-30 minutes to absorb the custard thoroughly, or refrigerate it overnight for deeper flavor.
8. Sprinkle turbinado sugar on top of the mixture for a light crunch and add optional toppings like nuts or chocolate chips depending on your preference.
9. Bake the bread pudding in the preheated oven for 45-50 minutes until the center is set with a slight jiggle.
10. Allow the pudding to cool slightly before serving, and finish it with caramel sauce or a dusting of powdered sugar for added appeal.