Preheat oven to 350.

In a small saucepan, warm milk, butter, vanilla, sugar and salt on low heat until butter has melted and sugar has dissolved. Let cool.

Grease a 4-6 cup baking dish and fill with cubed bread, blueberries and pecans.

Whisk eggs into milk mixture until completely incorporated.

Pour mixture over bread.

Bake for 35-40 minutes uncovered until edges have browned and have set.

For maple glaze, combine maple syrup, brown sugar, butter, vanilla and chili powder in a small sauce pot. Cook on low heat until the brown sugar is dissolved and butter has melted. Continue cooking until mixture has reduced slightly and has thickened. Drizzle over the bread pudding and return to the oven for an additional 3-5 minutes for the glaze to set. Remove from oven and serve warm. Enjoy!