Caramel-Pecan-Pumpkin Bread Puddings

Ingredients

• 12 oz bread loaf french cut into 1-inch pieces ( 10 cups)
• 1 cup firmly brown sugar light packed
• 0.5 cup butter 
• 30 oz pumpkin canned
• 1 tablespoon plus light
• 4 large eggs 
• 1 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 1 cup half-and-half 
• 1.5 cups milk 
• 1 cup pecans chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• ramekin
• baking pan
• aluminum foil

Directions

1. Whisk together eggs and next 8 ingredients in a large bowl until well blended.
2. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
3. Preheat oven to 35
4. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.)
5. Place on an aluminum foil-lined jelly-roll pan.
6. Bake at 350 for 50 minutes, shielding with foil after 30 minutes.
7. Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
8. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved.
9. Remove from heat; stir in vanilla and pecans.
10. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce.
11. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
12. TRY THIS TWIST
13. One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil.
14. Bake, covered, at 350 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through