Pecan Sticky Bun Bread Pudding

Ingredients

• 8 cups of stale cinnamon sticky buns, cut into 1-inch pieces
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 3/4 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1 cup of chopped pecans, lightly toasted
• 1 cup of brown sugar (for the caramel sauce)
• 1/2 cup of unsalted butter (for the caramel sauce)
• 1/2 cup of heavy cream (for the caramel sauce)
• 1 teaspoon of vanilla extract (for the caramel sauce)

Instructions

1. In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
2. Gradually whisk in the whole milk and heavy cream until the mixture is smooth.
3. Gently fold in the pieces of stale cinnamon sticky buns and the toasted pecans, ensuring all the bread is soaked in the egg mixture. Let it sit for about 15 minutes.
4. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
5. Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
6. Bake for 45-55 minutes, or until the top is golden brown and the custard is set.
7. While the bread pudding is baking, make the caramel sauce. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring continuously until it begins to bubble.
8. Carefully add the heavy cream and vanilla extract to the bubbling mixture. Continue to stir for another 2-3 minutes until the sauce is smooth.
9. Once the bread pudding is baked, remove it from the oven and let it cool for about 10 minutes. Drizzle with warm caramel sauce before serving.