Pre-heat oven to 350°F.
Slice the bread into bite site cubes or tear it into pieces with your hands.
Divide the bread cubes onto 2 baking sheets, spreading in an even layer. Toast, stirring halfway through, until the cubes are dry and crunchy, 15-20min. Remove from oven, and set aside to cool slightly.
While bread cubes are toasting, whisk cream, milk, eggs, and vanilla together in medium bowl.
Combine pumpkin puree, sweet potato puree, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy bottomed saucepan, bring to a sputtering simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly, until thick and shiny, 10-15min.
Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture though a fine-mesh strainer set over a medium bowl. Re-whisk mixture.
Transfer cubes to large bowl and pour the custard mixture over the bread tossing gently with your hands so all the cubes are covered in custard. Let the bread mixture sit for at least 30min (or up to overnight in the fridge) so that bread soaks up the custard. Right before baking, gently fold in the pecans (with a spatula or your hands).
Heat oven to 325°F and transfer bread custard mixture to a 9x13-inch baking dish.
Place baking dish in oven and bake 50-55min. Set aside when it’s done.
While the bread pudding bakes, heat up 2 cups of cream over low heat and stir in the sugar until it dissolves. Leave the cream on a low simmer.
Melt the butter until it’s a bit browned and smells nutty (3-5 min). Add the pecans and stir for 2-3 min until lightly toasted. Add the brown sugar, flour, salt and Bourbon (or whisky). Stir until it’s all combined.
Sir in the pecan streusel into the cream mixture.
Pour the bourbon cream sauce over the bread pudding. Top with vanilla ice cream. And pomegranates (optional). Enjoy!