Bread pudding

• Preheat oven to 350°F. Place the cubed bread in a large bowl and set aside. In a separate mixing bowl, lightly beat the eggs using a whisk.
• Create the base of the custard by slowly pouring the heavy cream into the bowl with the eggs and whisking quickly. The custard base should thicken slightly as you whisk the eggs and heavy cream together.
• Add the milk, sugar, cinnamon, nutmeg, salt and both types of sugars to the custard-mixture and continue to whisk until combined. Pour this mixture over the cubed bread, then fold in the pecans and let sit for 45 minutes at room temperature.
• Transfer the bread pudding to a greased 2.5 quart baking dish. Sprinkle some extra pecans and remaining brown sugar on top. Bake for 50 minutes, uncovered.
• Remove the bread pudding from the oven. The edges should be firm and the center should jiggle slightly. Let the bread pudding cool while you make the bourbon sauce.
• Make the bourbon sauce by whisking egg yolks, heavy cream, brown sugar and vanilla together in a small saucepan. In a small bowl or cup, create a slurry by whisking together the cornstarch and bourbon. Add the slurry to the pan and bring to a simmer over medium-low heat. Let the sauce cook until thickened.
• Spoon the bourbon sauce directly over the bread pudding or slice it into squares first and top each square with a spoonful of sauce and a scoop of ice cream or whipped topping.