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From: Kelly~WA

OVEN FRENCH TOAST
Serving Size : 4

Butter for greasing
8 oz Loaf French bread, in 1" sl
4 lg Eggs -- slightly beaten
1 c Milk
1 c Half-and-half
1 t Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg

-----TOPPING-----
1/2 c Unsalted butter -- softened
1 c Lt brown sugar -- packed
2 tb Maple syrup
1 c Coarsely chopped pecans

Heavily butter a 9-inch square baking dish. Fill
dish with bread slices.

In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight.

To make the topping: The next day, in a small bowl
blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread.

Bake, uncovered, in a preheated 350-degree oven
until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving.