Pecan Pie Bread Pudding without the crust RECIPE FOR TODAY

Pecan Pie Bread Pudding without the crust! 

1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Preheat oven to 350*.
Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.
Top with half 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 cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.