Make the caramel immediately after making the bread dough, so that it has time to set up. First, line a 9x13-inch (~23x33-cm) baking pan with parchment paper. Chop the pecans and layer them evenly on the bottom of the pan.
In a 2-qt saucepan, add the cubed butter, sugar, salt, and maple syrup. Cook on medium-low heat, whisking occasionally to make sure there is no undisolved sugar stuck to the bottom edges of the pan. Once the sugar dissovles and the butter is completely melted, stop whisking and allow the caramel to boil for about 2 minutes.
Remove the caramel from the heat and slowly stir in the cream, whisking constanly. Add the bourbon 1 tbsp at a time, continuing to whisk. Pour the caramel into the prepared pan, making sure that it coats the bottom of the pan evenly, and rearranging the pecans as necessary. Allow the caramel to continue cooling at room temperature while the bread is rising.