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.