Preheat your oven to 350°F (175°C).
Cube the bread and place it in a large bowl.
In a separate bowl, whisk together the eggs, milk, half & half, granulated sugar, salt, and vanilla extract. Pour this mixture over the cubed bread and let it sit for 5-10 minutes to absorb.
In another small bowl, use a fork to mix together the softened butter, brown sugar, and chopped pecans until it resembles wet sand.
Pour half of the soaked bread mixture into a greased 8×8-inch baking dish.
Top with half of the pecan mixture. Then, spoon the remaining bread mixture on top and press down gently.
Add the remaining pecan mixture over the top. Your pan will be quite full.
Place the pan on a cookie sheet with a 1-inch edge to catch any overflow during baking.
Bake at 350°F for 45-55 minutes. The center should be slightly jiggly but will firm up as it cools.
Cool for 20-30 minutes before serving to ensure the pudding holds together.
This rich, pecan pie-flavored bread pudding makes 16 servings. Feel free to cut larger slices if desired!