Begin by preheating your oven to 350°F (175°C). If the pecans haven’t been toasted, arrange them in a single layer on a baking sheet and bake for about 6 to 8 minutes, stirring once halfway through, until fragrant and lightly browned. Remove them immediately from the pan to prevent overbaking and set aside.

Lightly coat an 8½ x 11-inch (1½-quart) baking dish with nonstick spray. In the bowl of a stand mixer—or a large mixing bowl with a hand mixer—beat the eggs on medium speed until pale and slightly frothy.

Add the sweetened condensed milk, heavy cream, browned butter, brown sugar, maple syrup, bourbon, vanilla extract, and salt. Mix until the custard base is smooth and well blended.

Gently fold the cubed Challah bread into the custard mixture using a rubber spatula, ensuring each piece absorbs the liquid evenly. Stir in 1 cup of the toasted pecans, reserving the rest for topping.

Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining pecans over the surface. Cover the dish tightly and refrigerate overnight to allow the bread to fully soak in the custard.

When ready to bake, preheat the oven again to 350°F (175°C). Remove the dish from the refrigerator and bake uncovered for 65 to 75 minutes, or until the top turns a rich golden brown and the center reaches an internal temperature of 160°F. If the edges begin to darken too quickly, cover them loosely with foil.

Let the bread pudding rest for about 5 minutes before serving. Enjoy it warm, drizzled with caramel sauce and topped with whipped cream or a scoop of vanilla ice cream for a truly decadent finish.