Pumpkin Pie Bread Pudding With Bourbon Toffee Sauce | Oregonian Recipes

Ingredients

• 1 1-pound loaf challah bread
• 2 tablespoons unsalted butter
• 3/4 cup mascarpone
• 3/4 cup plus 2 tablespoons firmly packed light brown sugar
• 1 15-ounce can pumpkin (not pie filling)
• 1 tablespoon peeled and grated fresh ginger
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 4 eggs
• 2 egg yolks
• 2 cups whole milk
• 1/4 cup unsalted butter (1/2 stick)
• 2/3 cup firmly packed dark brown sugar
• Pinch salt
• 1/4 cup whipping cream
• 1 tablespoon bourbon
• Sweetened whipped cream (optional)