Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
Recipe courtesy The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion, by Pat Neely, Gina Neely and Ann Volkwein