Preheat oven to 375 degrees F.  Line an 8 ½ by 4 ½ inch OR an 8x4 inch loaf pan with regular or nonstick foil.  Put 1 tablespoon of the butter in the pan and tilt it so it covers the bottom.  Even if you are using nonstick foil, you still want the butter for flavor and to brown the crust.

Toss the remaining butter with the bread cubes.

In a small mixing bowl or in a 2 cup glass measure, whisk the egg, both sugars, corn syrup, salt and vanilla.  Pour over bread mixture and stir well to coat bread.  Stir in half the pecans.

Spread mixture in the buttered loaf pan, pressing down tightly.  Sprinkle remaining pecans over top.  Using a scraper, scrape any residual syrup mix from your mixing bowls and drizzle over the pecans.

Bake at 375 for about 35-40 minutes.  During the last 15 minutes or so of baking, lay a sheet of foil loosely over top to prevent pecans from over browning.

Let cool slightly, then lift foil from pan and carefully peel it away so that you have a nice block of bread pudding.  Cut into chunks and serve with whipped cream.