Pumpkin Bread Pudding

Instructions

1. Preheat the oven to 350°F. Butter and sugar a 9x13-inch baking dish (or use twelve 3-inch ramekins).
2. In a medium saucepan, bring the milk and cream to a simmer over low heat. Place the bread cubes in a bowl. Remove the milk mixture from heat and pour half of the hot liquid over the bread cubes.
3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add cinnamon, nutmeg, ginger and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk. Fold the soaked bread into the pumpkin mixture.
4. In a separate bowl, use an electric mixer to beat the egg whites, sugar and salt until they form stiff peaks. Then gently fold them into the batter.
5. Pour the batter into the prepared baking dish. Bake 35 to 45 minutes, or until a knife inserted into the center comes out clean. If not making the bourbon cream sauce, you can serve whipped cream over individual servings.
6. Heat the heavy cream (in microwave or small saucepan) just enough to melt the white chocolate chips. Add the chips, let sit for a minute or two, and then stir to combine until smooth. Then stir in the bourbon. Pour the sauce lightly over individual servings for a delightful finishing touch.