Pecan French Toast Casserole
1 loaf French Bread
8 large eggs
2 cups half and half
½ cup milk
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
Pecan Topping
2 sticks butter
1 cup packed light brown sugar
2 cup chopped pecans
½ cup maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Slice French bread into 20 slices, 1-inch thick. Arrange slices in a generously buttered 14” Dutch oven, overlapping slices as necessary. In a large bowl, combine the eggs, half and half, milk, maple syrup, vanilla, cinnamon, nutmeg and salt and whisk until thoroughly combined. Pour mixture over the bread slices, making sure all slices are covered evenly with the milk-egg mixture. Spoon mixture between overlapping slices. Cover and set aside while making topping.
Melt butter in a saucepan. Add the sugar and the maples syrup and cook 1-2 minutes or until sugar is dissolved. Remove from heat, stir in the cinnamon, nutmeg and pecans. Spread topping over bread and bake at 350 degrees for 45-55 minutes or until puffed and lightly golden brown. Serve with maple syrup.