Cover and let rise in a warm place until doubled and very bubbly, about 30 minutes; stir down. If necessary, the topping can stand another 15 minutes, covered, at room temperature; stir again.

For Topping: While bread pudding is cooking, combine syrup, milk and pecans in a small pan to make sauce. Mix well, stir often and heat until warm. Do not boil. Pour over finished bread pudding.

4. Pour the batter into the prepared dish, then sprinkle over the topping. 5. Place the dish in the oven and bake until puffed and a toothpick inserted comes out clean, about 55 minutes to an hour.

Set the lid aside. Place the parchment with the bread into the Dutch oven. Cut shallow slits in the top of the dough and set the lid back on the Dutch oven. Bake in the preheated oven for 30 minutes.