Mix the sugar and cinnamon together in a small bowl and set aside. Adjust the oven rack to lower-mid oven and heat to 325°F. Butter a 13 x 9-inch baking dish.
Whisk eggs and sugar in a large bowl, and then blend in the milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups of the bread cubes and mix thoroughly to moisten. Let stand 20 minutes.
Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups bread on top, pushing down to submerge. Brush exposed bread with melted butter and sprinkle with reserved sugar & cinnamon mixture.
Bake 45 - 50 minutes or until pudding is golden brown, is beginning to rise in the dish, and jiggles slightly at the center when shaken. Let cool about 45 minutes to set, and serve warm with whiskey sauce (below). Serves 8 - 10.