Ingredients
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
Preparation
Preheat oven to 350 degrees. Whisk together cream, pumpkin, milk, sugar, eggs, salt, orange zest and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 35-40 minutes.
Sauce: 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. Pour sauce on top or on the side.
