Caramel Pecan - Pumpkin Bread Puddings

I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 1 hr 28 mins
• Serves: 11

Ingredients

• Bread Puddings

• 4  large eggs
• 30  ounces canned pumpkin
• 1 1⁄2 cups milk
• 1  cup half-and-half
• 1  cup granulated sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon vanilla extract
• 12  ounces  French bread, loaf cut into 1-inch-inch pieces (10 cups)

• Caramel-Pecan Sauce

• 1  cup pecans, chopped
• 1  cup  firmly packed light brown sugar
• 1⁄2 cup butter
• 1  tablespoon light corn syrup
• 1  teaspoon vanilla extract

Directions

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 8-24 hours.
2. Preheat oven to 350. Spoon bread mixture into 11 (6oz) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly). Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350 for 50 minutes, shielding with foil after 30 minutes.
4. 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.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
7. Try This Twist: Prepare as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13x9-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 6.