Prepare an 8×8 baking pan by greasing the insides with butter. Cut the multigrain bread slices into rough 1 inch cubes, transferring over to the prepared baking pan.
In a large bowl, whisk together the cream, free range eggs, vanilla extract, and brown sugar until a smooth mixture without lumps is formed. Pour over the bread cubes in the baking pan. Gently fold the mixture in the pan so that all of the bread is evenly coated in liquid.
In a separate small bowl, stir together the chopped pecans, cinnamon, and salt. Coat with the honey, folding gently to combine. Spoon the coated pecans evenly overtop of the bread mixture. Chill for at least an hour in the fridge, up to over night.
Preheat oven to 350 degrees Fahrenheit. Bake the chilled bread pudding for about 25 minutes, or until browned on top and only faintly jiggles when shook. Cool slightly before serving warm, or chill before serving cold for a moister texture. This bread pudding will last up to a week covered in the refrigerator, sliced or whole.”