Add the butter to a medium saucepan over medium heat. Once melted, whisk in the cornstarch and ½ cup of the milk. Whisk until smooth.
Add in the remaining milk, creamer, sugar, vanilla, cinnamon, and salt. Whisk well to combine.
Bring to a gentle boil over medium high heat, then reduce to medium low and simmer for 8-10 minutes, stirring often, until thickened.
Add in the dried fruit (with any bourbon and orange juice that didn't get absorbed) and pecans and stir well.
Add bread cubes to a large bowl, then pour the custard mixture over the bread and stir well to coat. Let sit for 30-40 minutes, stirring 3-4 times, to make sure the bread fully absorbs the custard.
Transfer to the prepared skillet and bake for 50 minutes, until the top is golden brown and slightly caramelized.