BREAD PUDDING: preheat to 325 with rack in middle

combine cream, pumpkin, milk, sugar, eggs, salt and spices in a bowl

toss bread cubes and pecans with butter in another bowl. fold in the chocolate then add pumpkin mixture and toss to coat. transfer to an 9inch square baking dish and bake until custard is set, about 45 mins. serve wit bourbon sabayon and ice cream

SAUCE: whisk together yolks, sugar and bourbon over a double boiler until mix coats back of spoon. remove from heat and cool. in sep bowl whisk the heavy cream til it becomes light and fluffy. fold bourbon mix into whip cream cream. keep cool.