Pumpkin and Pecan Bread Pudding

Directions

1. 1
   Preheat the oven to 250 degrees.
2. 2
   Whisk the sugar, whole eggs and yolks, half and-half, cream, and vanilla in a large bowl to make a smooth custard.
3. 3
   Combine the pumpkin, cinnamon, nutmeg, and 1/2 cup of the custard mixture in another bowl.
4. 4
   Generously grease the insides of two 10-inch cake pans with the butter.
5. 5
   Line the perimeters of each pan with the smallest slices of bread, then cover the bottom of each with an overlapping bread layer.
6. 6
   Pour one-sixth of the custard mixture over the bread to soak it.
7. 7
   Spread one-fourth of the pumpkin over the bread in each pan, then sprinkle about one-fourth of the pecans over the pumpkin.
8. 8
   Repeat the process in the same order, ending with a layer of bread, pecans, and a final soaking with the custard.
9. 9
   Bake for about 1 1/2 hours.
10. 10
    The pudding will rise a great deal, but it will fall again when you take it out of the oven.
11. 11
    Remove and cool.
12. 12
    Cut into pie-style slices and serve either warm or cold.