Instructions: Preheat oven to 350 degrees with a rack in the center position. Place the bread cubes on a rimmed baking pan and bake for 10 to 15 minutes to dry them out. Use 1/2 tablespoon of the butter to coat the inside of the insert of a 4-quart slow cooker. Press the bread cubes into the bottom; they should fit snugly and the bottom should be thoroughly covered. Turn the cooker to high and let it heat, uncovered, while you prepare the pudding.

In a medium saucepan, heat the cream and milk until the mixture is very hot and starts to bubble, but do not let it boil. Remove from the heat. Place the pumpkin puree, cinnamon, nutmeg, allspice, eggs and egg yolks, brown sugar, vanilla and salt in a large mixing bowl. Whisk them together well and then slowly pour in the hot cream mixture, whisking constantly.

Set temperature on low. Carefully pour the pumpkin-and-cream mixture over the bread and push the bread pieces down beneath the mixture to moisten them. They will pop up again but thats OK. Dot the top with the remaining 1 tablespoon of softened butter.

Cover and cook for 3 1/2 hours on low or until an instant-read thermometer inserted in the center registers 190 degrees and a small knife inserted in the center comes out clean. Turn the slow cooker off and let the pudding rest, covered, for 30 minutes, before topping with sauce and whipped cream.

Bourbon Caramel Sauce With Whipped Cream: While the pudding is cooking, make the sauce. Have all the ingredients ready before you begin.

Place the sugar, water and lemon juice in a large heavy saucepan. It must have at least a 2-quart capacity because the mixture will bubble vigorously when the cream and butter are added later, and you dont want to get burned.

Bring the mixture to a boil over medium-high heat; stir only until the sugar is dissolved and the syrup is clear. Continue to boil, without stirring, until the mixture starts to turn an amber color, which may take 15 to 20 minutes. Be careful, it can burn very easily; if your eyes begin to sting it means it is starting to burn.

When the mixture has darkened to a rich caramel color, remove it from the heat and immediately stir in the butter, bit by bit, then 1/2 cup of the heavy cream, and finally the bourbon and vanilla. Cool to room temperature.

While the sauce is cooling, beat the remaining 2 cups of cream with a whisk or electric mixer until it forms soft peaks.

To serve, scoop the pudding into individual bowls, drizzle on some caramel sauce (be generous), then top with a dollop of whipped cream.

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