Caramel Pecan Bread Pudding - cooking recipe

Ingredients

1/2 lb French bread, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 quart half-and-half or 1 quart milk
1/2 cup brown sugar, firmly packed
6 eggs
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup store-bought caramel topping
whipped cream (optional) or non-dairy whipped topping (optional)

Preparation

Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
Preheat oven to 425 degrees.
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 or thawed non-dairy whipped topping.