loaf 8 oz. french bread cut into 1 inch thick pieces
teaspoon nutmeg and cinnamon
cup butter softened
cup packed brown sugar
tablespoons dark corn syrup
cup coarsely chopped pecans (optional)
Heavily butter a 9 x 13 pan Fill the dish with bread slices so the dish is completely covered Mix eggs, milk and cinnamon Pour mixture over bread slices Refrigerate covered overnight Heat oven to 350 degrees For toppig mix butter, brown sugar, and corn syrup Stir in pecans Spread topping evenly over bread slices Bake until puffed and golden about 40 minutes Let stand 5 minutes before serving. I always adjust egg mixture and topping to really cover the top of the bread. I always add more.