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Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour. Pour bread mixture into a lightly greased 2 1/2-quart souffle dish; cover with aluminum foil. Pour 1 cup water into a 6-quart round slow cooker; place a wire rack to fit cooker on bottom. Set souffle dish on rack. Cover and cook on HIGH 3 hours or until a sharp knife comes out clean. Cool slightly before serving. Serve warm with whipped cream, if desired. Test Kitchen Secret: To quickly make 1-inch bread cubes, stack bread slices and cut vertically into thirds; then cut crosswise into thirds.
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
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Bread baking kit — banneton, lame, liner, dough scraper, whisk