Preheat your oven to 350°F (175°C). Spread cubed French bread on a baking sheet and dry it out in the oven for 5-10 minutes.

Melt 2 tablespoons of butter in a skillet over medium heat. Add diced pears, brown sugar, brandy, and cardamom. Sauté for 3-4 minutes until tender.

In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, and salt. Add reserved pear syrup and mix well.

Grease a 9x13 baking dish with butter. Layer half of the dried bread cubes, then half of the sautéed pears. Repeat the layering.

Pour custard mixture over the layered bread and pears. Toss gently to soak. Let sit for 5 minutes.

Sprinkle turbinado sugar over the top and bake for 40-45 minutes until set and golden.

For the caramel sauce, heat heavy cream with cardamom pods for 10 minutes. In another pan, boil sugar and water until it turns amber.

Stir in infused cream, butter, salt, orange zest, and juice into the sugar mixture until smooth.

Serve warm caramel sauce over the bread pudding.