1. Preheat the oven to 400°F and line a half baking sheet with parchment paper.

2. Place the chopped peaches in a large bowl. Add lemon juice and 1/2 cup sugar, then stir to combine.

3. Spread the peaches in a single layer on the prepared baking sheet.

4. Roast for 15 minutes, then stir and taste. Add 1/4 cup more sugar if desired and roast for another 10 minutes.

5. Stir again, taste, and add the remaining 1/4 cup sugar if desired. Roast for another 10-15 minutes, until the peaches soften and the syrup thickens and bubbles.

6. Remove the peaches from the oven and scrape the peaches and syrup into a bowl to cool to room temperature.

7. Preheat the oven to 350°F and butter a 13×9-inch baking dish.

8. In a large bowl, whisk the eggs, then whisk in the brown sugar.

9. Add the milk, cream, salt, nutmeg, cinnamon, and vanilla, then whisk until combined.

10. Add the cubed bread and gently press it into the custard until fully soaked. Let stand for 15 minutes.

11. Add the roasted peaches and gently fold until thoroughly combined.

12. Pour the mixture into the prepared baking dish and drizzle melted butter over the top.

13. Bake for 45-60 minutes, until golden brown, puffed, and slightly firm in the center. Cool on a wire rack until warm.

14. For the optional caramel sauce, combine sugar, lemon juice, and water in a small heavy saucepan and gently stir.

15. Bring to a boil over medium-high heat and cook undisturbed until the sugar reaches 370°F and turns dark amber, about 8-10 minutes.

16. Remove from heat and slowly stir in the heavy cream until smooth.

17. When the bubbling stops, stir in the vanilla and salt, then cool to room temperature.

18. Serve warm bread pudding with salted caramel sauce spooned over the top.