Instructions: Cook 1/2 cup cream, sugar and butter in heavy 1 quart saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until sauce begins to color, stirring frequently, about 10 minutes. Reduce heat to medium and continue cooking until sauce turns a rich amber color, stirring constantly, 710 minutes.

Immediately remove from heat. Add remaining 3/4 cup cream. Return to medium heat and cook until sauce coats back of spoon stirring about 4 minutes. Remove from heat. Stir in pecans. Serve over warm bread pudding.

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