If you love pecan pie and you love bread pudding

this is a creamy delicious hit!

PREHEAT OVEN TO 350º

16 OZ DAY OLD FRENCH

     or ITAIAN CRUSTY BREAD

2 CUPS WHOLE MILK

1 CUP HALF & HALF

5 EGGS – lightly beaten

1 CUP SUGAR

1 TSP VANILLA – or more to taste

PINCH OF SALT

½ CUP BUTTER – softened

1 ½ BROWN SUGAR – packed

1 1/3  CUP PECANS – chopped

Cube bread and place in a large bowl.

In a separate bowl, beat eggs, milk, half and half, sugar, salt and vanilla together.

Pour over the bread and allow to sit for about 12-15 minutes.

In another bowl, using a fork, combine softened butter, brown sugar, and pecans. It should look like wet sand when mixed.

Pour half of the bread mixture into a greased 8X8-inch pan.

Top with half of the pecan mixture.

Spoon remain bread mixture over all and top with remaining pecan mixture.

Press down into the pan slightly. Pan will be very full.

Place pan on a cookie sheet with an edge to catch any spill-over while baking.

Bake for 45-55 minutes – center might be slightly jiggly but will set further while cooling.

Remove from oven and allow to cool for at least 30 minutes before serving or cool completely, cover and refrigerate until ready to serve.

BUON MANGIATA!