• Grease a 9x13 inch casserole dish with the tablespoon of butter making sure to cover the bottom and sides of the dish.
• Place half of the bread cubes in the dish and using a spoon place scoops of pecan pie filling in among the bread cubes. Use approximately half of the prepared pecan pie filling.
• Add the remaining bread cubes to the dish. Top with small scoops of the remaining pecan pie filling nestling them in with the bread cubes.
• In a medium bowl whisk together the milk, heavy cream, sugar, eggs and egg yolk, and vanilla extract.
• Pour the mixture over the bread making sure to cover all of it. You can gently press down on the bread cubes a few times to help them absorb the milk mixture.
• Cover with plastic wrap and place in the refrigerator for at least 1 hour, or up to 24 hours.
• Remove dish from the refrigerator and let it sit out while you preheat the oven to 350 degrees F.
• Remove the plastic wrap from the top of the dish and sprinkle with chopped pecans.
• Place in the oven to bake for 50-60 minutes or until the center temperature reaches 160 degrees F.
• Remove from the oven and let sit for 15 minutes before serving.

Pecan Pie Filling:

• Preheat oven to 350°F.
• Mix all ingredients together in a bowl then pour into a greased 8x8 inch casserole dish or 9 inch pie pan/dish and bake 45 minutes. Use a spoon to stir filling every 10 minutes.
• When ready remove filling from the oven and let cool for 10 minutes before using.