Make the pudding.  In a medium saucepan, stir together sugar and water.  Scrape the vanilla bean and add the seeds as well as the pod.  Cook over medium heat, without stirring, but occasionally swirling, until golden amber, up to 10 minutes.  Carefully whisk in the cream and almond milk until the mixture comes together.

In a medium bowl, whisk together the egg, egg yolks, and tapioca.  Slowly whisk in some of the hot cream mixture until the egg bowl is warm to the touch.  Then add the egg mixture to the pot with the cream mixture and whisk constantly until the pudding thickens.  Remove from the heat and stir in the butter until it is fully incorporated.  Finally stir in the bourbon, remove the vanilla bean pod, and pour into the serving vessels of your choice.  Cool at room temperature 30 minutes, and then refrigerate until completely chilled.

Make the salted caramel.  Note: any caramel you have on hand will be a great addition to this recipe.  In a medium saucepan, stir together sugar, syrup, and water.  Place over medium heat and cook without stirring, but occasionally swirling, until deep amber, 10-12 minutes.  Carefully add the cream, butter, espresso, and vanilla, whisking until fully combined.  Remove from the heat, stir in the salt.  Cool at room temperature about 30 minutes before spooning on top of pudding, garnishing, and serving.

Pudding may be stored in the refrigerator for up to 3 days, but should not be topped with caramel or garnish until ready to serve.  Caramel may be made up to 1 week ahead of time and stored in an airtight container in the refrigerator.