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!