Molasses Bread Pudding

Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.

In a large bowl, toss together bread pieces and half-and-half. Let stand at room temperature for 10 minutes.

In a large saucepan, melt butter over medium heat. Stir in brown sugar and ½ cup granulated sugar until combined. Remove from heat. Let cool for 5 minutes. Whisk in eggs, 3 tablespoons molasses, vanilla, and salt until combined. Pour over bread mixture. Add 1 cup pecans, gently folding to combine. Spoon bread mixture into prepared pan. Sprinkle with remaining ¼ cup pecans. Cover with foil.

Bake for 50 minutes. Uncover and bake until golden brown and a wooden pick inserted near center comes out clean, 10 to 15 minutes more. Let cool slightly. Drizzle with half of Cinnamon-Molasses Sauce, and reserve remaining to serve.

In a medium bowl beat heavy cream, remaining 2 tablespoons granulated sugar, and remaining 1 tablespoon molasses with a mixer at medium-high speed until stiff peaks form. Immediately before serving, dollop on warm bread pudding and drizzle with sauce.

In a medium saucepan, bring brown sugar and butter to a simmer over medium heat, whisking until sugar is fully dissolved, 3 to 5 minutes. Add cream, molasses, cinnamon, and salt. Whisk mixture until cream is fully incorporated and beginning to simmer, about 5 minutes. Serve warm.