Salted Caramel Sourdough Bread Pudding

I was debating how to break this to you.
Should I just out and tell you that I created a miraculous dessert?

Nah. Something a little more artful.
Maybe this description will help: This dessert is the love child of creme brulee, french toast, bread pudding, and a boat load of salted caramel. Whew. This stuff could cure sickness. I really really like it.

I'm going to stop talking so you can go turn your broiler on and get ready for some crazy.

Salted Caramel Bread Puddings six servings
Ingredients:
8 thick slices of fresh sourdough (I subbed a few slices of leftover french toast too which was magical. just saying. )
About 1 cup of homemade caramel (storebought can be subbed in a pinch)
3 eggs
1 1/2 cup heavy cream
3 TBSP sugar
Favorite sea salt, big big pinch. Or if you don't like salty caramel, a baby pinch. Though salty is better...
1 tsp vanilla
1/2 tsp butter extract (optional)
1 TBSP melted butter for greasing.

Preheat your broiler to low. Line a baking sheet with foil and arrange slices of bread on the sheet. Spread thickly with 1-2 TBSP caramel and broil til bubbly and beginning to darken. Keep a close eye because it can go from caramel to burn chunks of charcoal in zero seconds. Let cool.
Heat the oven to 400 degrees. Grease 6 1/2 cup ramekins with the melted butter.
Beat eggs, heavy cream, sugar, vanilla, extract, salt together until smooth. 
Cut the bread into extra large chunks and arrange tightly in the ramekins. Divide the custard creme over the the 6 dishes, you may end up with a bit of extra. 
Place ramekins in baking pans. Fill the pans with hot water and place in the oven. Bake for 35 minutes or until a knife comes out clean. 
Top with as much caramel as possible. Okay that's just me, but place under the broiler for a minute til it's all bubbly and crunchy on top.

Devour.