6 slices bread, white or French, day-old or toasted.
2 eggs, lightly beaten
1¼ cups milk
½ cup half-and-half
½ cup sugar
¼ tsp. salt
½ Tbsp. vanilla extract
4 Tbsp. butter softened
¾ cup brown sugar
½ cup chopped pecans
Cut the bread into cubes and place in a large bowl.
In another bowl, beat the eggs, milk, half-and-half, sugar, salt, and vanilla. Pour over bread. Allow this mixture to sit 5–10 minutes.
In another small bowl, combine the softened butter, brown sugar, and pecans with a fork. The mixture will have the consistency of wet sand.
Pour half of the bread mixture into 2 mini loaf pans.
Top with half the pecan mixture.
Spoon the remaining bread mixture over the 2 loaves and top with the remaining pecan mixture. Press the mix down into each pan slightly. The pans will be really full.
Place in the air fryer basket and bake at 310 degrees for approximately 30 minutes. Bake in batches if needed. The center will a little jiggly but will set
when it is cooled.
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