In a large bowl, combine the all-purpose flour and confectioners' sugar. Cut in the softened butter until the mixture resembles coarse meal. Press this mixture firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust layer.

Place the baking dish in a preheated oven at 350°F (175°C) and bake the crust for 15 minutes until set and lightly golden.

While the crust bakes, in a large bowl, beat together the sweetened condensed milk, large egg, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.

Stir the milk chocolate English toffee bits and chopped pecans into the filling mixture until evenly distributed.

Spread the filling mixture evenly over the pre-baked crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the topping is lightly browned and set.

Remove the pie from the oven and let it cool completely. Once cooled, cover and refrigerate until thoroughly chilled.

Cut the bread pudding pie into squares or bars. Store any leftovers in the refrigerator to maintain freshness.