Preheat oven to 250 degrees. Cut the swirls into fourths. Line a baking sheet with parchment paper and spread the pecan swirl pieces on the sheet. Bake for 30 minutes, or until the swirls are dry and crunchy. In a large mixing bowl, whisk the cream with the milk, egg yolks, and whole eggs. Add the crunchy pecan swirl pieces to the bowl and stir to coat. Let the pieces soak in the egg mixture for about 30 minutes, stirring gently after 15 minutes. Raise the oven temperature to 350 degrees. Grease a casserole dish or individual ramekins. Spoon the pecan swirl mixture into dishes and cover with foil. Bake for 30 minutes. Remove the foil and bake for 20-30 minutes more, until the pudding is set and the top is lightly browned. Top with Blackberry Patch Blueberry Syrup.
