• 4 Turano Brioche Rolls
• 1/2 loaf (1/2 pound) Turano Italian Round Sliced
• 1 15 oz can of pumpkin
• 4 eggs
• 2 cups of milk
• 1 tablespoon pumpkin spice
• 2 teaspoons vanilla extract
• 1 cup and 2 tablespoons sugar
• 6 tablespoons butter, cut into pieces
• 1/4 cup heavy cream
• 1 cup chopped pecans
• 3 teaspoons salt
• whipped cream (optional)

• BREAD PUDDING: Cut bread into 1/2″ cubes.
• In a large bowl, mix milk, pumpkin, pumpkin spice, vanilla, eggs, 2 tablespoons sugar, and 1/2 teaspoon salt.
• Add bread to pumpkin mixture. Mix until bread is covered with mixture.
• Grease a 3 qt baking dish and fill it with cubed pumpkin bread mixture.
• Cover with aluminum wrap and let sit for 15 minutes.
• Heat oven to 400 degrees.
• Bake for 30. Remove aluminum wrap and bake for an additional 10-15 minutes, or until custard is set and edges of bread are brown.
• SALTED CARAMEL: In a medium saucepan over medium to high heat, add 1 cup of sugar. With a wooden spoon, stir constantly.
• The sugar will form clumps, keep stirring. Do not turn up the heat to speed up the process. Keep stirring.
• When the sugar is melted into an amber liquid add the butter. CAUTION: the sugar will bubble up when the butter is added.
• Whisk the butter into the sugar until it is completely melted and combined.
• Add cream 1 tablespoon at a time while whisking caramel mixture. CAUTION: the sugar will bubble up when the cream is added.
• While continuing to whisk, add 1 teaspoon salt and cook the caramel for 1-2 more minutes.
• WARNING: The caramel will be extremely tempting to eat, allow to cool down before eating.
• SALTED PECANS: Preheat oven to 300 degrees.
• Place pecan pieces evenly on a half sheet pan or heavy skillet.
• Sprinkle pecans with 1 1/2 teaspoons salt.
• Bake for 10 minutes.
• Stir gently.
• Cook an additional 10 minutes or until the pecans are lightly toasted.
• Remove from the oven and cool.
• Store in an airtight jar until ready to use.
• DESSERT PREPARATION: Slice bread pudding into 8 servings.
• Plate pudding.
• Drizzle with salted caramel.
• Sprinkle with toasted pecans.
• Top with whipped cream (optional).
• NOTE: This recipe can be made in the crockpot. In lieu of the oven, cook bread pumpkin mixture for 4 hours on low. For a crispy crust, remove crockpot liner when done cooking and place in a 375-degree oven for 15 minutes.