1Grease 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.
2In 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.
3Heat 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.
4In 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.