1 (16-ounce) loaf of day-old Challah bread, cubed
2 1/2 cups unsweetened almond milk
1/2 pint heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup softened butter
1 1/2 cup packed brown sugar
1 1/2 cup pecan halves

Preheat oven to 350 degrees F.
In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla.
Pour over the bread and allow to sit 5 to 10 minutes.
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
This mixture will have the consistency of wet sand.
Pour half of the bread mixture into a greased baking dish.
Top with the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture.
Press down into pan slightly and pan will be quite full.
Top with remaining pecan mixture.
Bake for 45 to 55 minutes.
Place a baking sheet under the dish, as it may bubble over.
The center will be slightly jiggly but will set when cool.
Allow to cool 20 to 30 minutes before serving so that the slices will hold together.