For the pumpkin bread:
Preheat oven to 375 degrees F. Coat a 9 X 13 baking pan with the butter.
Whisk together the eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice in a large bowl until smooth. Add the bread cubes and let stand for 5 minutes. Pour into the prepared baking pan.
Bake for 40-45 minutes until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it’s cooled from the oven.)
For the bourbon pecan sauce:
Add the cream, egg yolks and sugar to a 2 quart saucepan and whisk until smooth. Cook over medium heat for 8-10 minutes, whisking constantly so the eggs don’t scramble, or until the mixture thinly coats the back of a spoon. Remove from the heat and let the mixture stand, stirring often as it cools.
Meanwhile, melt the butter in a 2 quart saucepan on medium heat and add the pecans. Cook for 4-5 minutes or until the butter browns and you smell a nutty aroma.
Stir the browned butter and pecans into the cream mixture. Remove from the heat and stir in the whiskey. Cover and chill for 1 hour.
Drizzle on top of pumpkin bread and serve warm.