About That Pumpkin Bread Pudding...

I've mentioned a time or a hundred that I made -- say it with me now -- Bobby Flay's Pumpkin Bread Pudding for Thanksgiving. (Twice, actually: once as directed, and again with the extra custard from Flour's Super Pumpkiny Pumpkin Pie.)

I've also told you a time or a hundred that you really ought to make it. Or at least the pumpkin bread, which is the. Best. Ever.

The end.

Kidding. Some simplifying tips:

• All of the components -- pumpkin bread, custard and sauces -- can be made a day or two in advance, and the pudding assembled the day you serve it. 
• Neither the Crème Anglaise nor the Spicy Caramel Apple Sauce are musts; the pudding is fantastic unadorned or topped with whipped or ice cream.
• That said, the Spicy Caramel Apple Sauce is easy to prepare and imparts a distinctive zing. 
• As with all recipes calling for pumpkin purée, make your own if you're able. It makes all the difference.
• Heck, make this with sweet potato or butternut squash purée if you'd like. (Just be sure to strain the water from the butternut squash.)
• Speaking of straining, make sure to strain the custard as directed. Even better, make a half recipe of the filling for Flour's Super Pumpkiny Pumpkin Pie -- which doesn't need to be cooked or strained -- and use it in place of the custard.

What are you waiting for? Make it already. Sheesh.