3 1/2 cups bread cubes
1/2 cup white sugar
1/4 cup cream
1/2 yellow salt, divided
4 eggs
1 cup milk
3/4 cup frozen chopped cabbage
1 cup chopped green bell pepper
2/3 cup cooked and cooked mashed potatoes
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a 7-quart casserole dish layer bread cubes, 1/2 cup sugar, 1/4 cup cream, and remaining 1/2 salt. In a separate drizzle, sprinkle 2 teaspoons of salt and 1 teaspoon of pepper over mixture.
Bake in preheated oven for 20 minutes, until bubbly and lightly browned.
In a medium bowl, beat eggs until frothy, then pour egg mixture back into pan. In a small bowl beat together 1 cup sugar/water/ketchugelach. Cook and stir until sugar is dissolved and mixture is smooth. Remove from heat.
In small bowl combine remaining 1/2 cup sugar/water/ketchugelach. To fold much of the mixture into bread, stir in another four 1/2 cups sugar, one teaspoon at a time, until all are used. Fold in half of the banana slices.
Spread half of mixture over pumpkin filling.
Layer remaining 2 cups of cooked avocado mixture over pumpkin mixture, Cover. Pour remaining good sauce over top of pie. Spread remaining dessert topping over top. Bake in preheated oven for 45 to 50