Pecan Pie Bread Pudding

16 -ounce loaf of day-old French bread

2 and ½ c. milk

1 c. half & half, (you can substitute whole milk or heavy cream)

4 large eggs, lightly beaten

1 c. sugar

1 T. vanilla

1/8 t. salt

1/2 c. butter, softened

1 and ½ c. packed brown sugar

1 c. pecans, chopped

Preheat oven to 350 degrees F. Cube bread then place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand. Pour half of the bread mixture into a greased 8x8 inch pan. Top with half of the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a baking sheet with a 1-inch edge to catch any mixture that may spill over. Bake at 350 for 45 to 55 minutes. The center will be slightly jiggly but will set when cool. Allow to cool 20 to 30 minutes before serving so that the slices will hold together. It is a thick bread pudding. Cut into 16 equal servings.

*from Just a Pinch