With so much gloomy wet weather here lately, I have been motivated to make lots of comfort food. When I first made bread pudding, I was looking for inspiration but many recipes required overnight preparation. Since I had not planned ahead for it, I decided to wing it and liked my results. In fact, K actually prefers that one slightly to this one. This recipe is a bit more filling, and he thought it felt “less healthy” even though it is only the topping that really puts this one over the edge. I basically followed America’s Test Kitchen recipe, but they call it “Make-Ahead French Toast Casserole with Caramel-Pecan Topping”. To me, it tastes like bread pudding with pecans, so that is what I am calling it for my records. I made a few changes because we are a cinnamon-loving household here. We also never have a whole loaf of Italian/French bread just hanging around. I mean, who does? If you buy bread, don’t you start eating hunks of it that day, then put it to the side with grand plans you forget about? This happens often here. We can get through a solid half loaf, but it is really hard to finish a whole loaf before it starts to go stale. So, I decided to let this half go stale and make an overnight bread pudding. To my surprise, they expected me to use a whole loaf. Well, this is the halved version made slightly healthier than their version.