Pumpkin Pecan Bread Pudding

Pudding:
1 Whisk together all ingredients except the bread in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat
2 Pour in a greased 13x9 inch pan. Cover with plastic wrap, and chill overnight or up to 24 hours.
3 Preheat oven to 350°. Remove the pudding from the fridge and let stand for 20 minutes.
6 Remove plastic wrap. Sprinkle on bread crumb mixture, and cover with aluminum foil.
Breadcrumbs
5 Mix bread crumbs, cinnamon, and 1/4 cup brown sugar.
7 Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes or until the center reads 170℉ on an instant read thermometer.
Sauce:
9 During last 15 minutes of baking, prepare Caramel-Pecan Sauce:
10 Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Remove pecans and add butter.
11 Melt and heat until golden brown.
12 Add brown sugar, bourbon, and syrup.
13 Cook brown sugar, butter, bourbon, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved.
14 Remove from heat; stir in vanilla and pecans.
15 Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce.
16 Bake 5 minutes longer or until sauce is thoroughly heated and begins to bubble.