Pumpkin Eggnog Bread Pudding with Bourbon Sauce
Category : Dessert
Preheat oven to 350.

Grease 9 x13 casserole or cake pan.

Whisk together in a large bowl:

1 cup Half and Half cream
1-1/2 cups Eggnog
5 large Eggs
1/2 teaspoon Grated orange zest

Add to bowl and whisk together:

4 tablespoons Granulated sugar
4 tablespoons Brown sugar
1 teaspoon Grated fresh ginger
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Vanilla
2 tablespoons Grand Marnier

Add to bowl and whisk to together:

1 can Pumpkin puree (1-3/4 cups)
1/2 cup Chopped pecans

Add to bowl and stir in gently:

8 slices Good, firm, white bread, cut in large pieces

Pour into casserole and dot with:

2 tablespoons Butter
2 tablespoons Brown Sugar

Bake 1 hour to 1 hr 15 min.

Bourbon Sauce

Bring to a boil over high heat, stirring frequently:

1-1/2 cups Half and Half cream
1 cup Eggnog
2 teaspoons Vanilla
1/4 cup Granulated Sugar

Reduce heat to simmer for one minute. Mix together and then add to pan:

1-1/2 tablespoons Cornstarch
4 teaspoons Bourbon

Sauce will be thin. Serve hot over warm slices of bread pudding.