Ingredients
- 1 16 oz loaf day old French bread cubed
- 2 1/2 cups milk
- 1 cup half & half or heavy cream
- 4 eggs lightly beaten
- 1 cup granulated sugar
- 1 Tablespoon vanilla
- ⅛ teaspoon salt
- ½ cup butter softened
- 1 1/2 cups packed brown sugar
- 1 cup pecan chopped
Instructions
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Preheat oven to 350 degrees F.
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Cube bread the place in a large bowl.
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In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. 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. Mixture will have the consistency of wet sand.
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Pour half of the bread mixture into a 8×8 inch pan.
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Top with half 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 edge to catch mixture that may boil over.
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Bake at 350 degrees F 45 to 55 minutes.