Overnight French Toast With Praline Syrup

• 9 large eggs
• 3 cups half-and-half cream
• 1/3 cup sugar
• 1-1/2 teaspoons rum extract, optional
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 24 to 30 slices French bread , cut into 3/4 inch slices
• 1-1/2 cups packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/2 cup chopped pecans, toasted
• 2 tablespoons butter

1. In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15x10x1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight.
2. Let stand for 30 minutes. Bake, uncovered, at 400u0b0 for 20-22 minutes or until golden.
3. Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.

eggs, cream, sugar, rum, vanilla, ground nutmeg, bread, brown sugar, light corn syrup, water, pecans, butter

Taken from www.tasteofhome.com/recipes/overnight-french-toast-with-praline-syrup/ (may not work)