Pecan Pie Bread Pudding

In a pot over medium-high heat, combine the heavy cream, milk, and sugar and bring to a simmer, stirring constantly to prevent scorching. Remove the pot from the heat.
In a heatproof bowl, whisk the egg yolks until smooth. Very slowly drizzle 1/3 of the hot milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture into the saucepan, whisking constantly. Add the vanilla bean and seeds to the mixture and whisk until combined.
Return the pot to low heat and stir the custard with a wooden spoon until the mixture thickens slightly and coats the back of the spoon, 7 to 8 minutes.
Immediately remove the custard from the heat and stir in the bourbon. Strain the mixture through a fine-mesh strainer into a bowl and cover with plastic wrap, gently pressing the plastic against the surface of the custard. Refrigerate for at least 2 hours and preferably overnight.
Transfer the chilled custard to an ice cream maker and process according to manufacturer’s instructions. Remove the ice cream from the machine, transfer to a resealable container, and freeze for at least 2 hours or until firm.

Preheat the oven to 300ºF (148°C). Adjust the oven rack to the middle position.
Scatter the pecans on a rimmed baking sheet and slide it into the oven for 5 to 7 minutes or until the nuts are fragrant. Dump the pecans onto a plate and let cool completely.
Once the pecans are cool, add the brown sugar and melted butter and mix with your hands until the mixture resembles a crumble topping.

In a large bowl, whisk together the milk, heavy cream, sugar, eggs, and corn syrup until fully combined.
Cut the bread into cubes and add them to the milk mixture. Gently fold the bread into the milk mixture until fully coated. Let the bread soak at room temperature for at least 30 minutes or, ideally, cover and soak in the refrigerator for 2 days for maximum flavor.
Preheat the oven to 375ºF (190°C). Adjust the oven rack to the middle position. Butter eight 6-ounce ramekins or a 9-by-13-inch baking dish. If using ramekins, place them on a rimmed baking sheet.
Spoon the bread mixture into the ramekins or baking dish and sprinkle with the brown sugar crumble. Bake for 35 to 40 minutes, or until the bread pudding is golden brown and bubbling.
Let cool slightly.

While the bread pudding cools, drop the oven down to 300ºF (148°C).
Scatter the pecans on a rimmed baking sheet and slide it into the oven for 5 to 7 minutes or until the nuts are fragrant. Dump the pecans onto a plate and let cool completely.
In a medium saucepan, combine the brown sugar and dark corn syrup. Bring the mixture to a boil over medium heat, whisking until the sugar is dissolved.
Immediately remove the saucepan from the heat and whisk in the butter, 1 tablespoon at a time. Stir the pecans into the caramel and cover to keep warm.

Drizzle the pecan caramel over the bread pudding and plop a scoop bourbon vanilla ice cream atop or alongside each portion of bread pudding. Serve right away.