Caramel and Coffee Bread Pudding

• 3 c Half and half
• 1 c The Fresh Market Caramel Bread Pudding coffee, strong-brewed and cooled to room temperature
• 1½ c Granulated sugar
• 6 Large eggs
• ¼ c Unsalted butter, melted
• 1 tbsp Vanilla extract
• 1 tsp Kosher salt
• ¼ tsp Ground cinnamon
• 2 Loaves challah bread (14 oz), cut into 1” cubes
• 1 c Roasted, salted pecans, chopped
• 1 Jar The Fresh Market Caramel Sauce (TK oz)

Preheat oven to 350°F. Whisk together half and half, brewed coffee, granulated sugar, eggs, melted butter, vanilla, salt and cinnamon in a large bowl. Add bread and stir to combine. Let stand at room temperature 15 minutes. Transfer to a 13x9-inch baking dish lightly greased with cooking spray. Bake in preheated oven until golden brown and set, about 45 minutes. Cool on a wire rack at least 20 minutes prior to serving. Drizzle with ¼ c caramel sauce, sprinkle chopped pecans on top and serve with additional caramel sauce on the side.