overnight french toast casserole

1 loaf french bread 

5 eggs lightly beaten

2 cups milk or eggnog

2 tbls. sugar

1 teaspoon vanilla

1/2 teaspoon each of nutmeg and cinnamon

dash of salt

Slice the bread. Mix the rest of the ingredients together. Dip each slice of bread into the mixture.  Put into a well buttered 9x13 backing dish overlapping a bit in two rows  Get as many in the dish as possible.  Pour a little of the egg mixture over the bread, cover with foil and put in fridge over night.

In the AM preheat oven to 350.  Spread with topping and bake for 40 min.  Can serve with syrup but usually doesn’t need it.

Topping:

Combine 

1stick softened butter

1 packed cup brown sugar

1 cup chopped pecans

2 tbls maple syrup (can substitute with light corn syrup if need to)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg