Pumpkin Bread Pudding

 

3

cups whipping cream

11/2

cups milk

1/2

cup granulated sugar

1/4

teaspoon salt

5

whole eggs

3

egg yolks

1

cup canned pumpkin (not pumpkin pie mix)

3/4

cup packed brown sugar

1

teaspoon pumpkin pie spice

14

brioche or challah, cut into 3/4-inch slices, then cut into 3/4-inch cubes (10 cups)

2

tablespoons granulated sugar

1

cup whipping cream

1

tablespoon granulated sugar

2

tablespoons bourbon

• 1 Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
• 2 In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
• 3 Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• 4 In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.