Prep the dish: Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.

Make the custard: In a large bowl, whisk the eggs until smooth. Stir in half-and-half, melted butter, brown sugar, granulated sugar, bourbon extract, vanilla, orange zest, cinnamon, nutmeg, and salt until evenly combined.

Coat the bread: Add the cubed bread to the custard mixture, gently tossing to ensure each piece is soaked. Sprinkle in the chopped pecans and stir lightly.

Rest the mixture: Transfer the soaked bread into the prepared baking dish. Sprinkle the top with coarse sugar. Cover loosely with foil and let it sit at room temperature for 45–60 minutes to allow the bread to fully absorb the custard.

Bake the pudding: Preheat oven to 350°F. Bake the covered bread pudding for 50 minutes, then remove the foil and bake an additional 10–15 minutes, until the top is golden brown and slightly crisp.

Prepare the glaze: While the pudding bakes, whisk together melted butter, bourbon extract, powdered sugar, and half-and-half in a small bowl until smooth.

Finish and serve: Drizzle the glaze over the warm bread pudding and let it sit for 10–15 minutes before slicing.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat gently before serving.