French Toast Casserole with Pecans and Maple Syrup

Ingredients:

• 1 French loaf (350-450 g)
• 8 eggs of category CO
• 2 cups low-fat cream (10-12%)
• 1 cup of milk
• 2 tbsp. granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt on the tip of a knife
• Nut filling, see recipe below
• Maple syrup

Nut filling:

• 1 cup chopped pecans
• 225 g butter
• 1 cup light brown sugar (tamp down firmly)
• 2 tablespoons light corn syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Preparation:

1. Cut 20 1-inch (2.5 cm) slices of French bread. (The remaining bread can be used for garlic toast or breadcrumbs.) Arrange the bread in a well-greased 9x13 inch (23 x 33 cm) baking dish in two layers, overlapping the slices.
   
   In a large bowl, combine the eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt and beat with a whisk or a stand mixer until combined but not too airy.
   
   Pour the milk and egg mixture over the bread slices, coating them evenly. Spread a small amount of the mixture between the slices. Cover with foil and refrigerate overnight.
2. The next day, preheat the oven to 180°C.
   
   Spread the nut filling evenly over the bread and bake for 40 minutes, until puffed and golden brown. Serve with maple syrup.
   
   Nut filling:
   
   In a medium bowl, combine all ingredients and whisk well. This makes enough for a toasted bread casserole.