Yield - 1 pan (48 four oz servings)
3 loaves of bread
4.5 cups eggs
4.5 cups sugar
2 tsp cinnamon
2 qrts heavy cream
2 Tbs vanilla
20 oz of puréed pumpkin
2 cups of chocolate chunks
4 cups heavy cream
1 cup milk
1 cup granulated sugar
4 Tbs cornstarch
4 Tbs butter
1 cup Bourbon Whiskey
Method for Base:
Mix cinnamon and sugar in a bowl
Add eggs and whisk well
Mix in cream and vanilla
Fold in pumpkin puree and one cup of chocolate chips
Method for Pudding:
Spray 4" deep whole pan with non-stick spray
Cut bread into 1" cubes and lay in whole pan
Pour base over bread and toss
Pour one cup of chocolate chips over top of mixture
Bake at 255° for 1 hr to 1 hr 30 min until set
Then turn to 320° and brown top
Whiskey Sauce Method:
Mix cornstarch and 1/4 cup of whiskey to make slurry, set aside.
In a saucepan, heat the cream, milk and sugar.
Whisk the slurry into the saucepan and bring to a boil. Whisk constantly.
Once slurry is mixed in, add remaining whiskey.
Reduce to a simmer and cook for 10 minutes. Whisk throughout simmer.
Remove from fire, whisk in butter and serve warm over bread pudding.