Pumpkin and Spice Bread Pudding

Ingredients

• 2 tablespoons bourbon 
• 14  egg bread loaf - crusts cut into 3/4-inch slices, then cut into 3/4-inch cubes (10 cups)
• 0.8 cup brown sugar packed
• 1 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 3  egg yolk 
• 0.5 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 2 tablespoons granulated sugar 
• 5.5 cups milk 
• 1 teaspoon pumpkin pie spice 
• 0.3 teaspoon salt 
• 1 cup whipping cream 
• 3 cups whipping cream 
• 5  eggs whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• hand mixer
• glass baking pan

Directions

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.
2. Remove from heat.
3. In large bowl, beat eggs and yolks with wire whisk.
4. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes.
5. Let stand 30 minutes.
6. Heat oven to 325F.
7. Sprinkle 2 tablespoons granulated sugar over custard.
8. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
9. 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.
10. Serve with warm bread pudding.