Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and place it on a cookie sheet with edges to catch any overflow during baking.
Soak the Bread:
Cube the day-old French bread and place it in a large mixing bowl. In a separate bowl, whisk together the eggs, milk, half & half, granulated sugar, vanilla extract, and salt. Pour the custard mixture over the bread and gently toss to coat. Let it sit for 10–15 minutes to allow the bread to absorb the liquid.
Prepare the Pecan Topping:
In a small bowl, use a fork to mix the softened butter, brown sugar, and chopped pecans. The mixture should resemble wet, crumbly sand. This will add a rich, caramelized crunch to the pudding.
Layer the Pudding:
Spoon half of the soaked bread mixture into the prepared baking dish. Sprinkle half of the pecan mixture over it. Repeat with the remaining bread and top with the rest of the pecan mixture. Press down lightly with a spoon or spatula to compact the layers slightly. The pan will be quite full.
