• Spray a 9×13-inch baking dish lightly with nonstick cooking spray.
• Cut a 16-ounce loaf of French bread into 10 to 12 slices. Each slice should be about 1 inch thick. Arrange sliced bread in your prepared pan.
  1 16-ounce loaf French bread
• In a large bowl, beat the milk, cream, eggs, nutmeg, and vanilla. Carefully pour the egg mixture over the bread. Press the bread down some so that most of it is covered with the egg mixture.
  1 cup whole milk, 1 cup heavy whipping cream, 6 large eggs, 2 tablespoons pure vanilla extract
• Cover tightly with plastic wrap or foil and refrigerate for 6 to 12 hours.

When you’re ready to bake…

• Preheat oven to 350 degrees Fahrenheit.
• For the sauce, you can either melt the butter in a small saucepan or in the microwave. I added the butter, brown sugar, and syrup to a microwave-safe measuring bowl. I then microwaved it for 2 minutes, stopping every 30 seconds to whisk.
  6 tablespoons unsalted butter + 1-2 tablespoons, 1 cup brown sugar, 1/2 cup *light corn syrup
• Next, I stirred in the pecans and spoon this mixture evenly over the top of the slices of bread. Sprinkle salt over the top.
  1 cup pecans, pinch salt
• Finally, I cut cold butter into small squares, lay them on top of the bread, and bake it for 45 minutes. If the bread minutes. Cool for 5 minutes, then serve warm!