Caramel Pecan Bread Pudding
1 pkg (about 6) egg bagels
3 cups milk
1/4 cup packed brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup butterscotch ice cream topping
Preheat oven to 325*. Cut bagels into 1 inch pieces and place on cookie sheet. Bake for 15-20 minutes until lightly toasted. Cool slightly. Transfer to a deep oval baking pan.
Combine milk, sugar, eggs, vanilla and cinnamon in bowl with wire whisk. Pour mixture over bagels and let stand 15 minutes. Stir well.
Sprinkle pecans over mixture. Drizzle with butterscotch topping. Bake 50 minutes or until pudding is puffed and knife inserted into center comes out clean. Cool 10 minutes.