The following recipe provides a scrumptious break from the traditional holiday pumpkin pie. I got it back in the late 1980's from Food and Wine magazine. My wife and I always rate new recipes after each meal. If either of us gives a grade of less than A- (we've both taught, after all!!), I toss the recipe. Otherwise, we save it in a favorites folder. Check the rating next to the title on this one! It may take a little time to make but is definitely worth the effort for a special occasion.

Serving Size: 6

Preparation Time: 3:00

Lee Bailey's Pumpkin Bread Pudding
9	slices	homemade-type white bread, each cut into an inch round
3	tbsp	Unsalted butter, softened
1	C	Canned pumpkin puree
1	C	Milk
1/2	C	Heavy cream
1/4	C	Unsulphered molasses
1/2	C	Firmly packed light brown sugar
2	lg	Eggs, beaten lightly
1 1/2	tsp	Cinnamon
1	tsp	Vanilla
1/4	tsp	Salt
1/2	C	Granulated sugar
18		Pecan halves

1. PREPARE THE BREAD: Spread one side of each bread round with the butter. Cut six of the rounds in half. Cut the other three in quarters.
2. PREPARE FIRST LAYER: Arrange six of the halves buttered side down in a pinwheel pattern in the center of a buttered 9-inch, deep-dish pie plate. Then arrange six of the quarters, butter-side down, around the perimeter.
3. PREPARE MIXTURE: In a bowl whisk together the pumpkin, milk, cream, molasses, brown sugar, eggs, cinnamon, vanilla and salt.
4. ADD MIXTURE IN TWO SEGMENTS: Ladle 1/2 cup of mixture over the bread. Allow 15 minutes to absorb. Then ladle another 1/2 cup over the mixture. Let stand 15 minutes.
5. PREPARE SECOND LAYER: Arrange remaining bread pieces buttered side down over the previous pattern. Ladle 2/3 cup of mixture atop and let stand 15 minutes. Then add remainder of mixture. This time cover it with wax paper and let stand for 30 minutes. In the meantime, preheat the oven to 350 degrees.
6. BAKING: Put the dish in a larger pan, add enough hot water to the pan to reach halfway up the side of the dish. Bake in middle of preheated 350-degree oven for 45 minutes.
7. CARAMELIZE THE PECANS: While pudding is baking, combine granulated sugar with 2 tablespoons of water in a saucepan. Bring to a boil, covered, over moderate heat, stirring occasionally until sugar dissolves. Cook the syrup until deeply caramel. Remove pan from heat, stir in pecans. Use a slotted spoon to transfer them to an oiled baking dish to harden and cool.
8. DECORATION: Let completed pudding stand on a rack for 15 minutes. Place a serving plate over it, then invert the pudding onto the plate. Arrange the pecans decoratively on the bread pudding.

   Whipped Cream
   1	C	Well-chilled heavy cream
   1	tbsp	Instant coffee powder
   2	tbsp	Granulated sugar

   • MAKE THE WHIPPED CREAM:
     1. In a bowl, combine all three ingredients. Chill the mixture, stirring once or twice to dissolve the sugar and the coffee powder, for 15 minutes.
     2. Beat the mixture with an electric mixer until it holds soft peaks. Transfer the whipped cream to a serving dish.

        Serve bread pudding warm or at room temperature with the whipped cream.

        NOTES:

        1. Including assembly and preparation of original ingredients, this recipe takes almost three hours but it's worth it for special occasions since the taste is incredible.
        2. The subrecipes for coffee whipped cream and for caramelized pecans can be useful with other desserts.