Spray a 9 x 13 dish with nonstick cooking spray. Spread half the bread cubes in the baking dish, followed by ½ the pecans, then bread, and finally the remaining pecans. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with the brown sugar on medium speed for 4-5 minutes. Then, add the vanilla extract, let mix 1 minute. Lower the speed to the 'mix' setting and add the corn syrup, heavy cream, milk, melted butter, and salt. Allow the mixture to combine. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally for at least 45 minutes and ideally in the refrigerator overnight (covered).

Position a rack in the center of the oven and preheat the oven to 350ºF. Heat a water kettle with to water.

Set the baking dish into a large shallow roasting pan. Place the roasting pan in the oven and add the hot water to the roasting pan until the water comes halfway up the sides of the baking dish.

Bake the bread pudding for 55-70 minutes OR until a knife inserted in the center comes out mostly clean. Allow to cool to room temperature. At this point you can refrigerate it till you're ready to serve.

When serving, let the bread pudding come to room temperature, top with lots of powdered sugar!