Attn Candy: Pumpkin Bread Pudding
Here it is.
Take 9 slices of firm white bread like Pepperidge Farms, and cut out a 3" circle from each slice. Spread one side of each round with unsalted butter and cut 6 rounds in half and the remaining 3 into quarters.
Arrange 6 of the halves buttered side down in a pinwheel pattern in a buttered 9" deep dish pie plate. Arrange 6 of the quarters, buttered side down around the perimeter of the dish.
In a deep bowl whisk together 1 C. canned pumpkin puree (it would be good with baked mashed sweet potato too)with 1 C. whole milk, 1/2 C. havy cream, 1/4 C. unsulphured molasses, 1/2 C. firmly packed lt. brown sugar, 2 lg. eggs baten lightly, 1 1/2 tsp. ground cinnamon, 1 tsp. vanilla, and 1/4 tsp. salt.
Ladle half of the pumpkin mixture over the bread and let it stand about 15-20 minutes then arrange the rest of the buttered bread in the same pattern or top of the bread in the pie plate and ladle on about 2/3's or the remainng pumpkin on top and let it stand again for about 15 minutes. Ladle on the last of the pumpkin and let it stand another half hour covering it with waxed paper.
Preheat the oven to 350F.
Put the bread pudding in a roasting pan and add hot water to come half way up the side of the pie plate. Bake in gthe middle of the oven 45 minutes. Let the puddng rest for 15 minutes and then invert it onto a platter to serve.
While the pudding is baking combine 1/2 C. sugar with 2 Tbs. water in a saucepan and bring to a boil. cook stirring occsionally and then swirling the pan until it is a deep caramel. remove the pan from the heat and stir in 18 pecan halves. Remove one at a time to a non-stick surface and allow to harden and cool. Just before serving the pudding arrange the candied pecans on top of the puddning.
The whipped cream is just a cup of heavy cream whipped with 1 Tbs. instant coffee powder and 2 Tbs. granulated sugar