Pecan, cognac, butterscotch bread pudding - best ever!

For the butterscotch sauce: Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy, about 3 minutes. Remove from heat then add milk and cognac, and stir until smooth. Let cool.

For the pudding: Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.

With an electric hand mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add creams, poppy seeds, and salt. Beat to blend. Place cognac in a small bowl and scrape in the seeds from vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well.

Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well.

Transfer mixture to a glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill for at least 2 hours or overnight.

Preheat the oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1?1 1/2 hours. Serve bread pudding with butterscotch sauce.

Dig in! It won?t last long!