Pumpkin Walnut Bread Pudding with Whiskey Sauce

12 large eggs
1 1/2 quarts half-and-half
1/2 cup granulated sugar
1/4 cup brown sugar
1 (15 ounce) can (2 cups) pumpkin puree
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
Zest and juice of 1 orange
1/2 cup chopped walnuts
1/4 cup melted butter
12 cups soft bread, cut into 1-inch squares

In a large mixing bowl, whisk together all ingredients except bread. Place bread in buttered baking dish. Top with egg mixture. Cover loosely with foil. Bake in preheated 375 degrees F oven for I hour.

Remove cover; bake for 20 minutes longer or until center is set and top is golden. Remove from oven. Cool; cut into 3-inch squares and top with Whiskey Sauce.

Whiskey Sauce:
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons half-and-half
1/4 cup whiskey
1/2 teaspoon vanilla extract

In small saucepan, melt butter. Add the confectioners' sugar and half-and-half whisking until smooth for 2 to 3 minutes. Remove from heat and whisk in the whiskey and vanilla extract.

Serve warm over pudding.