Mix bourbon and cranberries or fruit of choice, together in jar, shake to coat. Set aside for at least an hour.

Split bagels and cut into small cubes or pull apart into small pieces, lay on baking sheet, and place in oven on lowest temperature for 30 minutes to dry out.

Meanwhile, whisk eggs together until slightly frothy. Add in half & half, 3/4 cup sugar, cinnamon, vanilla and salt. Whisking well to combine.

Add bagels and fruit into egg mixture. Stir well to combine. Let sit and soak at room temperature at least 15 minutes or covered overnight in refrigerator, let warm up close to room temperature before baking, if refrigerated.

While pudding is resting, preheat oven to 375*. Butter 9 x 13 baking dish. After resting, give mixture a stir then pour into prepared baking dish. Smooth out top. Whisk together 1/2 cup sugar and 1/2 tsp cinnamon, sprinkle over top.

Bake in preheated oven 40-45 minutes or until pudding is jiggly and the center is set. If top is browning too much, cover loosely with foil during baking time.

Serve warm with ice cream and caramel sauce