Preheat oven to 425°.
Brush bread with some of the melted butter.
Put bread slices on a baking sheet and bake until golden brown
(about 10 minutes).

In a medium saucepan over medium-low heat, bring half-and-half
to a simmer (bubbles will appear at edge of pan).
In a 3-quart bowl, beat sugar with egg yolks;
whisk hot half-and-half into egg-sugar mixture.
Stir in vanilla and salt; set aside.

Pour remaining butter into a 9- by 12-inch baking dish.
Place 6 bread slices in dish;
strain half of egg-custard mixture through a wire mesh strainer over bread.
Distribute sliced peaches over bread-custard mixture;
top with pecans.
Arrange remaining bread over fruit
and strain remaining egg-custard mixture over bread.
Let stand 1 hour, covered with plastic wrap, or refrigerate up to 6 hours.

If refrigerated, remove from refrigerator about 2 hours before serving.
Preheat oven to 325°. Bake, uncovered, until golden brown.