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Bread Pudding:



Several tablespoons unsalted butter, well softened
2/3 loaf of challah bread cut into 1/2-inch-thick slices
3 cups half-and-half 
4 large eggs
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon




Preheat oven to 350 F.



Butter both sides of each slice of bread and place on a baking pan. Toast in oven for 15-20 minutes, turning slices over halfway through. Remove and place on a rack to cool.



Whisk together all ingredients until sugar dissolves to make the custard.



Cut (or tear) toasted slices into quarters, leaving generously sized pieces throughout, and place into a shallow oval or rectangular baking baking dish. Pour custard over bread. Let this sit for 15 minutes to allow the bread to thoroughly soak up the liquid.



Place baking dish in a hot water bath and bake 50-55 minutes.



Allow to cool outside of water bath to allow the pudding to finish setting.



Serve warm sprinkled with pecans and drizzled with caramel.