1. Prepare the custard: In a large bowl, whisk together the 3 eggs, 1/2 cup canned pumpkin puree, 4 cups egg nog (or half-and-half), one can sweetened condensed milk, and 1 tablespoon pumpkin spice (or cinnamon) until well combined.
2. Prepare the bread pudding: In a separate large bowl, combine 2 quarts of cubed sour dough loaf and the zest of an orange. Pour the prepared custard over the bread mixture and toss gently to ensure all bread cubes are thoroughly coated and soaking.
3. Bake: Transfer the bread pudding mixture to a baking dish. Bake at 375°F (190°C) until golden brown and delicious (gbd).
4. Chill: Once baked, refrigerate the bread pudding overnight. For extra moisture, you can add some egg nog on top to cover and soak in overnight.
5. Serve: Before serving, finish with a generous topping of whipped vanilla cream and candied pecans.
