Tear yeast rolls into small pieces, and let them sit for a few hours (or overnight) in on a cookie sheet to dry out.
When you are ready to prepare the bread pudding, preheat oven to 350 degrees F, and spray a 9 X 13 baking dish with non-stick cooking spray.
Place bread pieces in baking dish, spreading across the bottom evenly; sprinkle dried fruit over bread and set aside.
In a large bowl, mix eggs, milk, vanilla extract, liqueur, sugar, nutmeg, and cinnamon. Mix well, and pour over bread and dried fruit.
Bake for 40 minutes, or until a knife inserted in the center of the dish comes out clean.
To prepare caramel sauce:
Melt brown sugar and butter in a heavy, medium-sized saucepan over medium heat, until butter is melted.
Whisk in cream and stir until sugar dissolves and sauce is smooth, approximately 3 minutes. Remove from heat.
Sift powdered sugar over bread pudding and serve with warm caramel sauce.
Pudding can be made ahead and eaten cold or reheated.