Photo: Jim Franco; Styling: Lynda White
Prep Time
27 Mins
Total Time
9 Hours 22 Mins
Yield
Makes 11 servings

How to Make It

Step 1

Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

Step 2

Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

Step 3

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

Step 4

During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

Step 5

Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

Step 6

Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Step 7

TRY THIS TWIST

Step 8

One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

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