Preheat your oven to 350°F and spread the bread cubes on a baking sheet. Toast for 10 minutes until dry and lightly golden — this step is what keeps the pudding from turning soggy.

In a small skillet over medium heat, toast the pecans for 3–4 minutes until fragrant, then set aside to cool.

In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, maple syrup, vanilla extract, and salt until the sugar is fully dissolved.

Add the beaten eggs to the cream mixture and whisk gently until just combined — don't overmix or the custard will curdle.

Line the bottom of your 5-quart slow cooker insert with parchment paper, leaving an overhang on each side for easy removal.

Pour half the toasted bread cubes into the slow cooker, then pour over half the custard mixture. Gently press the bread down with a spoon to help it absorb the liquid.

Add the remaining bread cubes, followed by the rest of the custard. Sprinkle the toasted pecans evenly over the top.

Cover with the lid and cook on low for 3 hours — the gentle heat ensures the pudding sets without drying out or developing a rubbery texture.

Remove from heat and let it rest, covered, for 15 minutes before serving. This allows the custard to finish setting so the pudding holds its shape when scooped.

Just before serving, chill a mixing bowl and beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form — this takes about 3 minutes but don't overbeat or it will turn grainy.