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