Baked French Toast

Weekend breakfast made easy~
{Baked French toast}
2 small loaves French bread cubed up
8 eggs, beaten
2 cups Half and Half
1 cup of milk
2 tablespoons of sugar
1 generous teaspoon vanilla extract
¼ teaspoon nutmeg
salt~just a dash

Topping:
1 cup butter, softened, 1 cup light brown sugar, ½ teaspoon cinnamon, 1 cup chopped pecans, 2 tablespoons corn syrup and ½ teaspoon nutmeg

Butter a 9×13 pan lightly. Arrange bread in pan. Beat all other ingredients together and pour over top of bread. Cover and refrigerate overnight.

Mix together all topping ingredients (these can set in refrigerator over night as well...note...topping will firm up from fridge...spoon it out like shavings or let it come to room temp to drizzle). When ready to bake, crumble, drizzle or spoon out the topping ingredients over the soaked bread. Bake in a 350° oven for about 45 minutes until topping is browned and knife inserted in center is clean. Enjoy~