Pecan Pie Bread Pudding for 10 Servings

Instructions:

1. Cut bread into 1-inch cubes. If fresh, toast in a 300°F (150°C) oven for 10 minutes to dry.
2. Lightly toast the chopped pecans in a dry pan over medium heat until fragrant.
3. Toss bread cubes and toasted pecans in a 9x13-inch baking dish, drizzling with 4 tbsp melted butter.
4. Whisk eggs and 3/4 cup brown sugar until smooth. Stir in milk, 1 cup heavy cream, vanilla, cinnamon, and salt.
5. Pour custard evenly over bread, pressing cubes down with a spatula. Let rest for at least 1 hour.
6. Preheat oven to 350°F (175°C).
7. Bake for 50–60 minutes until edges bubble and the top is deep mahogany brown.
8. Perform shake test; center should have a slight jiggle but not be liquid.
9. Melt 1/2 cup butter and 1 cup brown sugar in a saucepan. Stir in 1/2 cup heavy cream and vanilla; simmer 3–5 minutes until thickened.
10. Drizzle the warm sauce over the pudding immediately before serving.