Prepare pellet smoker or any grill/smoker for indirect cooking at 350 degrees F (175 degrees C).
Tear French Bread (1 loaf) into small pieces and place in a large bowl. Pour Heavy Cream (4 cup) over bread and soak for 30 minutes.
Combine Granulated Sugar (2 cup), Egg (3), Butter (1/4 cup), and Vanilla Extract (2 teaspoon), Ground Nutmeg (1 teaspoon), and Salt (1 1/2 teaspoon) in a larger bowl. Stir until all ingredients are combined. Add package of White Chocolate Chips (24 ounce) and stir. Then, gently fold the bread mixture into the bowl.
Pour the soaked French Bread over the egg mixture and gently fold together until combined. Pour the mixture into a well buttered 9x13 inch casserole dish and place on the smoker.
Place on the centre of the grill and cook for 1 hour or until bread pudding has set and top is golden brown.
For the sauce: Melt Butter (2 tablespoon) in a sauce pot over medium heat. Add Bourbon (2 tablespoon) and continue to cook for 3-4 minutes until alcohol evaporated and butter begins to brown.
Add Heavy Cream (1 cup) and warm until slight simmer. Remove from heat and add White Chocolate Chips (24 ounce) a little at a time continuously stirring until the entire pack has melted. Season with a pinch of Salt (1/2 teaspoon) and serve over bread pudding.