4 large eggs 2 (15 oz.) cans of pumpkin 1 1/2 cup milk 1 cup half & half ( I use pet milk) 1 cup sugar 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 tsp. vanilla 10 cups cubed french bread. Raisins optional Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover and chill 8 -24 hours. 350* oven Spoon bread mixture into a slightly grease baking dish. Bake for 50 minutes, shield with foil after 30 minutes. During last 15 minutes of baking, prepare Caramel- Pecan Sauce. !cup pecans, chopped 1 cup firmly packed light brown sugar. 1/2 cup butter 1 TBSP.light corn syrup 1 tsp. vanilla extract Heat pecans over medium-low heat. stirring often, until fragrant. Cook brown sugar, butter, and corn syrup over medium heat, stirring occasionally.or until sugar dissolves, Remove from heat, stir in vanilla and pecans. Remove bread pudding from oven; Drizzle with caramel- pecan sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
