BREAD:

Preheat oven to 350°F.

Cut bread or croissants into 1” cubes. Spread out to dry while preparing custard.

Grease bundt pan (preferred cooking method) or 9x13 glass pan.

In large saucepan, whisk eggs, heavy whipping cream, cayenne pepper powder, cinnamon and sugar.

Cook on medium-high until just simmering, stirring frequently.

Turn to medium and simmer (don’t allow to boil) until a thick rich custard forms - about 10 min.

Remove from heat, add vanilla and stir.

Gently fold in pecans and bread cubes. Let stand for 5 min.

Pour mixture evenly into pan, and cook on center rack for 40 minutes or until custard is set.

Cool for 5 min, gently loosen sides, and turn bundt pan upside down onto serving plate.

SAUCE:

Remove tops of strawberries and slice.

Cut off tops and bottoms of rhubarb and slice into ¹/₄” pieces.

In a large saucepan, cook strawberries, rhubarb, sugar and ¹/₄ cup water on low.

Simmer on medium heat for 45 minutes until rhubarb is tender.

Remove from heat and let stand 15 min.

TOPPING:

Whip 1 cup heavy whipping cream on high until very stiff.

Add ¹/₂ teaspoon cayenne pepper powder, and whip on medium for 1 minute.

ASSEMBLY:

Spoon generous portion of strawberry rhubarb sauce on plate.

Place slice of chocolate cayenne pepper bread pudding on top of sauce.

Spoon dollop of spicy whipped cream on top and sprinkle very lightly with cayenne pepper powder.