Bourbon Pumpkin Bread Pudding with Bourbon Sauce

 

8

cups cubed day-old French bread

1

cup chopped pecans

2 1/2

cups half-and-half

1/4

cup bourbon

3/4

cup canned pumpkin (not pumpkin pie mix)

3/4

cup packed brown sugar

1/4

cup granulated sugar

5

whole eggs

1

teapoon vanilla

2

teaspoons ground cinnamon

1

teaspoon ground ginger

1/2

teaspoon ground nutmeg

1/2

teaspoon ground allspice

1/2

cup whole milk

1/2

cup whipping cream

1

vanilla bean

3

egg yolks

3

tablespoons granulated sugar

1/4

cup bourbon

• 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix bread cubes and pecans; set aside.
• 2 In large bowl, beat half-and-half, 1/4 cup bourbon, the pumpkin, brown sugar, 1/4 cup granulated sugar, the eggs, 1 teaspoon vanilla, the cinnamon, ginger, nutmeg and allspice with whisk. Pour custard into baking dish. With spoon, press bread cubes and pecans into custard. Let stand 30 minutes.
• 3 Heat oven to 350°F. Bake bread pudding 45 minutes or until top is golden brown.
• 4 Meanwhile, in 2-quart saucepan, stir together milk and whipping cream. Cut vanilla bean in half; scrape out seeds. Add seeds and bean to milk mixture. Heat to simmering over low heat. In medium bowl, beat egg yolks and 3 tablespoons granulated sugar with whisk. Slowly pour warm milk mixture into egg yolk mixture, stirring constantly. Return mixture to saucepan. Cook and stir over low heat until sauce begins to thicken. Strain sauce into small heatproof pitcher or bowl; discard vanilla bean. Stir 1/4 cup bourbon into sauce. Refrigerate until serving time.
• 5 Cut warm bread pudding into squares; serve with bourbon sauce.