5-6 cups cubed Italian bread
7 eggs, beaten
2 1/2 c sugar
2 c milk
1 stick butter
1 c brown sugar
1 1/2 c crushed pecans
Cube the bread and set out overnight to dry out.
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
In a large mixing bowl, beat the eggs. Slowly beat in the sugar, then the milk. Pour this mixture over the bread and allow to sit 10-15 minutes.
In a medium mixing bowl, melt the butter. Add in the crushed pecans and brown sugar and blend together.
Pour the soaked bread and liquid into the prepared pan and top with the crumble topping.
Bake for 35-50 minutes, until the dish sets up. I like to use a glass dish so I can keep an eye on the bottom of the bread pudding and ensure it doesn't overlook on the bottom.
Serve warm or at room temp.