Pumpkin French Toast Puddin Bake

• 1 pound loaf day old Bread (French or Italian) cut into small pieces
  (I used a whole grain loaf from Wegmans bakery)
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 15-ounce can Pumpkin Puree
• 1-1/2 cups Granulated Sugar
• 3 tablespoon Melted Butter
• 4 Eggs
• 2 teaspoons Vanilla
• 1/2 tablespoon Pumpkin Pie Spice 
• 1/2 teaspoon cinnamon

Glaze:

• 3/4 cup Unsalted Butter
• 3/4 cup Heavy Cream
• 3/4 cup Brown Sugar
• 1/4 cup Chopped Pecans

• Preheat oven to 350 degrees F.
• Spray a 9 by 13 dish with cooking spray and place torn pieces of bread in the dish.
• In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
• Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Press down with fork if needed.
• Bake in a preheated oven at 350 for about 1 hour.
• While the french toast is baking, make the glaze. In a saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Watch close so it doesn’t boil over!
• Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about a minute or so.
• Pour over french toast, and serve.