1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously—Mama Lu always said butter was like a warm blanket for any dish.
2. Spread the cubed bread evenly in the baking dish and sprinkle the toasted pecans over the top, saving a small handful for garnish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, 1 cup of granulated sugar, vanilla extract, cinnamon, and salt until completely combined.
4. Pour this custard mixture evenly over the bread and nuts. Press gently to help the bread soak up the custard, but don’t stir. Let it sit for about 20 minutes to absorb fully—this is where the magic happens.
5. While the pudding soaks, prepare the caramel sauce: melt 4 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and stir until it dissolves and bubbles, about 3-4 minutes.
6. Carefully whisk in 1/4 cup heavy cream and continue stirring until the sauce thickens slightly, about 2 minutes. Remove from heat and set aside.
7. Dot the top of the soaked bread pudding with the remaining 2 tablespoons of butter cut into small pieces. This helps create a golden crust.
8. Bake the pudding in the preheated oven for 45-50 minutes. The top should be puffed and golden, and a knife inserted near the center should come out mostly clean with just a few moist crumbs.
9. Remove from oven and let cool for 10 minutes—this resting time helps the pudding set and makes it easier to serve.
10. Drizzle the warm caramel sauce over the pudding before serving, and sprinkle the reserved pecans on top for an extra crunch.

One of my favorite memories was sitting on the old wooden steps just outside the kitchen, waiting for this bread pudding to come out of the oven. Mama Lu would let me lick the spoon after making the caramel, swearing it was the best part. And she was right.