[CH] Pumpkin Pecan Bread Pudding

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I just came across this recipe.
Me thinks we'll forget the pumpkin pie & add some red savina powder... heh
heh heh
:-)  Helen



Pumpkin and Pecan Bread Pudding

 1 loaf stale French bread
 3/4 cup sugar
 3 large egg yolks
 3 whole eggs
 1 quart half-and-half cream
 1/2 pint whipping cream
 1 Tbs. vanilla
 2 Tbs. cinnamon
 1/4 tsp. nutmeg
 1 can pie pumpkin (the fresh jack-o-lantern pumpkin won't work)
 1 cup pecan pieces

 Preheat oven to 250 degrees.
 1. In a mixing bowl, blend the half-and-half, whipping cream,
 vanilla, and all the egg to make a custard mixture.
 2. Slice the bread about 3/4 inch thick.
 3. Coat the insides of two 10-inch cake pans with a generous
 amount of butter. Line the perimeter with the smallest slices of bread,
 then cover the bottom with an overlapping bread layer. Sprinkle on
 some of the cinnamon, then pour on enough custard mixture to soak
 all the bread.
 4. Mix the pumpkin with the nutmeg and 1/2 cup of the custard
 mixture. Spoon a layer of the pumpkin mixture across the bread. about
 1/4 inch thick. Sprinkle a third of the pcans across the pumpkin.
 5. Put down another layer of bread, dust it with cinnamon, soak it
 with the custard mixture, and top with the remaining pumpkin mixture,
 and another third of the pecans. Finish with another layer of bread,
 cinnamon, and custard mixture, with the remaining pecans on top.
 6. Bake in the preheated 250-degree oven for one hour and 35
 minutes. Remove and cool.
 Cut into pie-style slices and serve either warm or cold.
 Serves 12.

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