4 large eggs                              2 (15 oz) cans pumpkin

1.5 Cups Milk                           1 Cup Half-and-Half

1 Cup Sugar                             1 tsp. ground cinnamon

1/2 tsp. salt                                1/2 tsp. ground nutmeg

1/2 tsp. vanilla                          1 (12oz) loaf French Bread

Caramel Pecan Sauce

1 Cup chopped pecans            1 Cup Light Brown Sugar

1/2 Cup butter                           1 Tbsp light corn syrup

1 tsp. vanilla

Cut French Bread into 1-inch pieces (about 10 cups). Whisk together eggs & remaining ingredients until blended.  Add bread, stirring to coat.  Cover & chill 8-24 hours. Preheat oven to 350.  Spoon into lightly greased 13×9 baking dish. Cover with foil & bake for 35 minutes. Uncover and bake 15 minutes.

Meanwhile, make caramel sauce: Heat pecans over medium-low heat, stirring often, 3-5 minutes til lightly toasted & fragrant. In small saucepan, cook brown sugar, butter and syrup until sugar dissolved, stirring often. Stir in vanilla and pecans.  Drizzle over cooked pudding and bake 5 minutes or til sauce bubbles.  This was a HIT for my family!

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