Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for about 10-15 minutes, or until lightly toasted. Remove from the oven and set aside.

In a large bowl, whisk together the heavy cream, milk, eggs, granulated sugar, vanilla extract, and salt until well combined.

Place the toasted bread cubes in a greased 9x13 inch baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Let it sit for about 15-20 minutes.

While the bread is soaking, make the pecan praline topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and chopped pecans. Cook, stirring constantly, until the sugar is melted and the mixture is bubbly, about 2-3 minutes.

Pour the pecan praline topping evenly over the bread pudding.

Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is set and the top is golden brown. A knife inserted into the center should come out mostly clean.

Remove the Pecan Praline Bread Pudding from the oven and let it cool for at least 15-20 minutes before serving.