Cut bread into 1-1/2 inch cubes. Arrange cubes In a single layer on
a baking sheet, place in a 375 deg. oven and toast for 15 to 18
minutes, tossing once. Remove from oven and allow to cool.
Place eggs and sugar in a medium bowl and whisk until blended.
Add milk, half and half, bourbon, and vanilla and whisk until well
blended. Place bread cubes in a large bowl and pour custard over
the cubes, pressing them down to immerse them. Let soak for 15
minutes, turning once or twice.
Place 3/4 Cup of softened butter in a small bowl. Add the brown
sugar and use a fork to cream the butter. Set aside. Use two to 4
Tbl. of butter to coat the baking dish.
Cover the bottom of baking dish with 1/2 of bread/custard mixture.
Spread the brown sugar mixture evenly over the cubes. Sprinkle
with 1 Cup chopped pecans. Top with remaining bread cubes.
Sprinkle with 1/2 Cup pecans and dot the top with 4 Tbl. butter.
Place on middle rack and bake for 50-60 minutes until custard is
set and sugar is bubbling. Combine sauce ingredients over
medium heat and whisk until combined and thickened. Serve
warm, smothered in sauce.
Originally Submitted
8/19/2025
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