Preheat the oven broiler on high and spread the pecans evenly over a baking sheet. Place the baking sheet on the middle rack in the oven to broil for about 2 minutes, until evenly toasted.
Remove the pecans from the oven and set to the side to cool. Preheat the oven to 350ºF.
Cut bread into 1-inch cubes and spread in the bottom of a 9x13-inch baking dish.
In a large mixing bowl, whisk together eggs, milk, cream, maple extract, coconut sugar, vanilla, and 1/2 of the cinnamon. Pour over the cubed bread and place in the refrigerator until needed.
In a medium-sized mixing bowl, stir together the flour, brown sugar, the remaining cinnamon, salt, and toasted and chopped pecans.
Remove the baking dish from the refrigerator, sprinkle the top evenly with the pecan mixture, and place on the middle rack in the oven to bake for about 45 minutes, until the eggs are cooked through.
Remove from the oven to cool slightly, drizzle with maple syrup of choice before serving.