Lightly grease a high sided sheet pan (17.8 × 12.95 × 2 inches). Sprinkle the crumbled biscuits evenly over the bottom of the pan and set aside. In a large bowl, whisk together the eggs, half and half, sugar, melted butter, and vanilla extract. Pour the mixture evenly over the biscuit crumbs and sprinkle the chopped pecans on top. Let the mixture stand for at least 1 hour, or refrigerate overnight so the biscuits absorb most of the liquid. Bake in a preheated 325 degree convection oven for approximately 35 minutes, or until the top is golden brown and the pudding is fully set.

Whiskey Sauce

• ½ cup sugar
• ½ cup butter
• ½ cup cream
• ¼ cup whiskey

Combine all of the whiskey sauce ingredients in a saucepan. Stir constantly over low heat until the mixture begins to boil. Remove from the heat and spoon a small amount over each serving of the warm bread pudding before serving.