Preheat oven to 180 C / Gas 4. Grease a baking dish. Set aside. Toss bread with melted butter and place half of them in prepared baking dish. Sprinkle with pecans. Top with remaining buttered bread cubes.
In a large bowl, beat eggs, 100g sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes.
Press bread cubes down again. Combine remaining sugar and cinnamon in a bowl. Sprinkle mixture all over. Set aside.
Bring dark brown soft sugar, butter and golden syrup to the boil in a large pan. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
Place baking dish in a larger baking tin. Pour some boiling water in the large pan halfway up the side of the smaller baking dish. Bake for 45 to 50 minutes or until golden. Serve warm.