Jeannie's Baked French Toast

• 12 cup butter
• 12 cup packed golden brown sugar
• 12 cup pure maple syrup
• 1 cup coarsely chopped pecans
• 8 large eggs
• 1 12 cups half-and-half
• 1 12 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• nutmeg
• 1 lb unsliced loaf challah (cut into 1 1/4 in. thick slices) or 1 lb other egg bread (cut into 1 1/4 in. thick slices)
• additional warm maple syrup

1. ***Assemble a Day Ahead****.
2. Stir butter, brown sugar and 1/2 cup of syrup in heavy medium sized saucepan over medium heat until melted and smooth.
3. Transfer to 13"by9" by 2" glass baking dish.
4. Sprinkle pecans over butter mixture.
5. Whisk eggs, haf and half, cinnamon and vanilla in large bowl to blend.
6. Dip bread slices in to egg mixture and arrange in single layer in prepared dish.
7. Pour remaining egg mixture over bread slices in dish.
8. Cover with plastic wrap and refrigerate overnight.
9. Bake at 350 degrees uncovered until golden brown -- about 40 minutes.

butter, golden brown sugar, maple syrup, pecans, eggs, ground cinnamon, vanilla, nutmeg, egg bread, additional warm maple syrup

Taken from www.food.com/recipe/jeannies-baked-french-toast-186457 (may not work)