Caramel Pecan Pumpkin Bread Puddings

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I found this recipe in southern living magazine. I have not tried this recipe, but i'm posting it for safe keeping.

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Steps

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Prepare bread puddings: whisk together eggs and next 8 ingredients in a large bowl until well blended.

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Add bread pieces , stirring to thoroughly coat.

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Cover with plastic wrap , and chill 8-24 hours.

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Preheat oven to 350.

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Spoon bread mixture into 11 lightly greased ramekins.

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Place on an aluminum foil-lined jelly-roll pan.

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Bake at 350 for 50 minutes , shielding with foil after 30 minutes.

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During last 15 minutes of baking , prepare caramel-pecan sauce: heat pecans in a medium skillet over medium-low heat , stirring often , 3-5 minutes or until lightly toasted and fragrant.

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Cook brown sugar , butter , and corn syrup in a small saucepan over medium heat , stirring occasionally , 3-4 minutes or until sugar is dissolved.

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Remove from heat.

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Stir in vanilla and pecans.

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Remove bread puddings from oven.

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Drizzle with caramel-pecan sauce.

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Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

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Try this twist: prepare as directed in step 1.

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Spoon chilled bread mixture.

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Ingredients

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eggs, canned pumpkin, milk, half-and-half, granulated sugar, ground cinnamon, salt, ground nutmeg, vanilla extract, french bread, pecans, light brown sugar, butter, light corn syrup