Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. Arrange bread cubes in bottom of sprayed baking dish. Sprinkle with dates, cherries and chopped pecans.
In medium bowl, beat eggs. Add all remaining bread pudding ingredients; beat until smooth. Pour evenly over bread mixture.
Bake at 350°F. for 60 to 65 minutes or until knife inserted in center comes out clean. Cool 10 to 15 minutes before serving.
To serve, spoon warm pudding into individual dessert bowls. Top each serving with whipped cream. Drizzle with additional maple syrup. Top with pecan halves. Store in refrigerator.