Pecan Pie Bread Pudding

Want your Texas hospitality game to be strong? Serve guests this delicious bread pudding, which is studded with candied pecans and topped with a rich caramel sauce.

Ingredients

12 slices Mrs Baird’s® Texas Toast, dried out and cut into cubes
2 cups whole milk
½ cup dark corn syrup
2 eggs
¾ cup candied pecan pieces
1 tablespoon vanilla
¼ cup butter, melted
Caramel Sauce
2 tablespoons salted butter
½ cup light brown sugar
¼ cup heavy cream
¼ teaspoon kosher salt
½ teaspoon vanilla

Instructions

Mix together milk, corn syrup, eggs, vanilla and butter in a medium bowl.
Place the bread cubes in the bowl and stir until the mix has soaked into the bread.
Stir in the candied pecan pieces and place mixture in a buttered 8-inch square pan.
Bake for approximately 40-50 minutes in a 350-degree oven until the mixture is set in the middle.
Remove from oven and let cool about 20 minutes.
Meanwhile, make the caramel sauce.
Mix butter, brown sugar, heavy cream and salt in a sauce pan and heat until it begins to boil. Maintain the heat and keep stirring this mixture with a whisk for 5 minutes.
Stir in the vanilla and remove from the heat. Allow to cool slightly.
Pour caramel sauce over each portion.