Caramel-Pecan-Pumpkin Bread Puddings

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Southern Living


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4 large eggs

2 (15-oz.) cans 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

1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

1 cup pecans, chopped

1 cup firmly packed light brown sugar

1/2 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

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