1In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
2Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
3Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
4In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.