Step 1

Preheat the oven to 350 degrees Fahrenheit (177°C).

Step 2

Spray a 13x9 inch, 2-inch deep casserole dish with cooking spray or grease with butter.

Step 3

Add the bread to the baking dish in an even layer.

Step 4

In a medium bowl, lightly whisk 5 eggs. Then, add 2 cups of sugar and whisk to combine.

Step 5

Pour the milk and vanilla into the egg mix and gently whisk to incorporate.

Step 6

Pour the custard over the bread and gently push down so the custard covers everything.

Step 7

Leave to sit for at least 10 minutes.

Step 8

In a small bowl, combine the 1/4 cup of soft butter with the brown sugar and chopped pecans until there are no large lumps of butter.

Step 9

Sprinkle the pecan topping over the bread and custard.

Step 10

Bake for 35-45 minutes, until golden brown and set in the middle.

Step 11

Whisk 1 cup of white sugar with 1/2 cup of melted butter in a small saucepan.

Step 12

Add 1 egg, 2 teaspoons of vanilla, and whisk until well blended.

Step 13

Heat gently over medium heat until the sugar is dissolved.

Step 14

Add the brandy and blend until smooth.

Step 15

Pour over the bread pudding and serve hot or cold.