Place the raisins and brandy or bourbon in a small saucepan over medium heat. Bring the alcohol to a boil, then turn off the heat and allow the raisins to steep while you prepare the rest of the bread pudding.
Slice the brioche thickly and place it in a 9-by-9 inch baking dish, packed tightly. In a large bowl, whisk together the eggs and sugar, then whisk in the cream, milk, cinnamon, nutmeg, and vanilla. Pour the egg mixture over your bread, then scatter your raisins and brandy over everything. Cover the pan tightly in plastic wrap and allow to soak for at least 15 minutes or up to 3 hours in the fridge.
Preheat oven to 350 F. Remove the plastic wrap from the pudding and scatter the pecans over the top. Place the pudding in the oven and bake for 25–30 minutes, until set but still a little jiggly.
To make the cinnamon caramel sauce, put 1 cup of granulated sugar and ¼ cup water in a saucepan over high heat, stir once to combine, then do not stir again until the sugar dissolves. Continue to cook the sugar until it reaches a dark amber color, about 5–8 minutes, then remove the pan from the heat and gradually add the cream, a bit at a time, as it will bubble up.
Once the cream has bubbled down, add in the cinnamon and stir to combine. Return the pan to the heat and cook over medium until everything comes together, about 30 seconds. Set the caramel aside until the pudding is done.
When the bread pudding is ready, pour your caramel sauce over it and allow it to cool for 5 minutes or so before slicing and serving.