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Print this Recipe    Caramel Pecan

Caramel-Pecan Bread Pudding
Makes 8 servings

1/2 lb French, Italian, egg or sourdough bread, cut into 1-inch cubes (10 cups)
1/2 cup coarsely chopped pecans
2 Tbs. butter or margarine, melted
1 quart (4 cups) half and half or milk
1/2 cup firmly packed brown sugar
6 eggs
1 Tbs. ground cinnamon
1 1/2 tsp. ground nutmeg
1/2 cup caramel flavor sundae topping
Whipped cream or topping (optional)

Spray 2-quart Square casserole with nonstick cooking spray.

Place bread cubes in casserole; sprinkle in pecans, then pour butter
over all. Toss lightly.

Preheat oven to 425 F. Whisk together half and half, eggs, sugar,
cinnamon and nutmeg. Pour evenly over bread cubes and let stand 5
minutes.

Microwave on Medium (50% power) 10-12 minutes, until mixture is
just beginning to set.

Place in preheated oven 12-15 minutes until pudding is puffed and
golden brown. Remove from oven to wire rack; let stand 15 minutes
to cool slightly.

Soften caramel topping in microwave to a pourable consistency;
drizzle over warm bread pudding. To serve, cut into squares or
spoon into dessert dishes. Serve, if desired, with whipped cream.

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