This morning the pillow talk was: pumpkin bread pudding. Okay.
And "not whole wheat, please." Okay.
So I headed to Paris bakery and picked up some day-old french bread.
Cube the bread. Beat eggs with some heavy cream. Add a splash of vanilla, cinnamon, nutmeg, ginger, cardamom, and some pumpkin puree. Moisten bread with the egg mixture. Stir in raw pecan pieces and semi-sweet chocolate chips. Press pudding in to a buttered baking dish and top with sliced almonds. Bake at 350 till firm and golden.
Serve with cinnamon-scented whipped cream.