• 1. In a large bowl, combine the eggs, brown sugar, sugar, milk, evaporated milk, vanilla extract, cinnamon, 1 tablespoon of caramel and 1/4 cup pecans together. Whisk until fully combined.

  2. Slice, cube bread and add to the custard. Allow the bread to soak in the custard for 30-40 minutes. Very gently,mix occasionally.

  3. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with non-stick baking spray.

  4. Pour the bread pudding mixture into the baking dish and bake for 45-50 minutes.

  5. Allow to rest for 30 minutes. Pour 1/2 cup of caramel and remaining pecans over the bread pudding. Serve warm with a scoop of vanilla ice cream or whipped cream.

Caramel Sauce

• 1. In a medium sauce pan, bring sugar to a boil and allow to fully melt. Once sugar reaches 350 degress or a deep amber brown remove from stove top. 

  2. Add in room temperature sliced butter and heavy cream mixing until well combined. Add in salt. Allow to cool.