Ingredients
- 1 (16 oz.) loaf day old French bread
- 2 1/2 cups milk
- 1 cup half & half
- 4 eggs, slightly beaten
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 cup chopped pecans
Preparation
Step 1
Preheat oven to 350 degrees F. Cube bread and place in large bowl. In another bowl, whisk beaten eggs, milk, half & half, sugar, salt, and vanilla together. Pour over bread. Allow to sit for 5-10 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 an 8x8 inch pan. Top with 1/2 of the pecan mixture. Spoon remaining bread mixture over top and follow with the remainder of the pecan mixture. Press down into pan lightly. Pan will be really full.
Place pan on a cookie sheet with an edge to catch any of the mixture that may boil over. Bake at 350 degrees for 45-55 minutes. Center will be slightly wiggly, but will set when cool.