Pumpkin Bread Pudding With Bourbon Sauce

• 1 1/4 cup heavy whipping cream
• 3/4 cup canned solid-pack pumpkin
• 3/4 cup whole milk
• 1/2 cup sugar
• 3 large eggs
• 1 Tbsp grated orange zest
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 5 cups cubed (1 -inch) brioche or challah bread 1/2 stick butter, melted
• Bourbon Sauce:
• 2 Tbsp cornstarch
• 1/3 cup bourbon
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup sugar

1. Preheat oven to 350 degrees. Whisk together cream, pumpkin,
2. milk, sugar, eggs, salt, orange zest and spices in a bowl. Toss bread
3. cubes with butter in another bowl, then add pumpkin mixture and
4. toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 35-40 minutes.
5. Sauce:
6. In a small bowl, stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar and a pinch of salt to a boil, stirring until sugar is dissolved. Whisk cornstarch' mixture and then whisk into cream mixture. Boil gently, whisking 1 minute, or until thickened. Keep sauce warm, covered.
7. Pour sauce on top or on the side.

heavy whipping cream, pumpkin, milk, sugar, eggs, orange zest, salt, ground cinnamon, ground ginger, ground allspice, bread, bourbon sauce, cornstarch, bourbon, heavy cream, milk, sugar

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-pudding-with-bourbon-sauce-51256441 (may not work)