Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
• In a medium bowl, whisk together the eggs, heavy whipping cream, 1 tablespoon brown sugar, and vanilla extract until smooth and the sugar is dissolved.
• Pour about 1 cup of the egg mixture into the prepared baking dish. Add the cubed French bread to the dish, then pour the remaining egg mixture evenly over the top, ensuring all bread is well soaked.
• Cover and refrigerate for 10 minutes while you prepare the pecan mixture.
• In a small saucepan over medium heat, melt the butter. Stir in 0.75 cup brown sugar and 0.5 cup maple syrup. Cook, stirring constantly, until the mixture comes to a boil and the sugar dissolves completely.
• Reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat and stir in the toasted chopped pecans.
• Pour the warm pecan syrup mixture over the bread in the baking dish. Use a soft spatula to gently press and stir the layers together so the syrup is distributed evenly.
• Uncover and bake for 30 minutes, or until puffed, golden brown on top, and a knife inserted into the center comes out clean.
• Let cool for 5 minutes. Cut into 8 portions and serve warm, drizzled with additional maple syrup.