recipe / caramel pecan bread pudding

i'm not lying when i say that we have this dish every sunday. i don't think i will ever get sick of it. my mom makes it saturday nights, and right after church we throw it in the oven. it comes out piping hot and delicious. after i've eaten my rather large piece,  i get to snack on it all day. the carmel topping is legit. do yourself and your family a favor and make it this sunday.

caramel pecan bread pudding:

1 13-16 oz loaf French Bread (or delicious cinnamon bread from great harvest), sliced into 1-inch cubes

8 eggs

2 c. half-and-half

1 c. milk

1 tsp. vanilla extract

2 Tbsp. sugar

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

dash salt

praline topping (recipe follows)

put the bread cubes into a greased 13x9 inch baking dish (or individual dishes). combine eggs, half-and-half, milk, vanilla, sugar, cinnamon, nutmeg and salt. pour mixture over bread. cover with foil and refrigerate overnight.

praline topping:

1 c. butter

1 c. brown sugar

2 tbsp. light corn syrup

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 c. chopped pecans

prior to serving, preheat oven to 350. melt butter in a small saucepan over medium heat. add brown sugar, corn syrup, cinnamon, nutmeg and pecans. stir constantly until smooth. spread topping evenly over bread. bake uncovered for 40 mins or until puffed and golden brown. (bake 20-25 mins if you made them individually).