French Toast Casserole

French Toast Casserole

Casserole:
1 (16 ounce) loaf supermarket french or italian bread, torn into 1-inch pieces.
1 tablespoon unsalted butter, softened
8 large eggs
2 1/2 cups whole milk
1 1/2 cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups packed light brown sugar
3 tablespoons light corn syrup
2 cups pecans. chopped coarse

Casserole:
Adjust 2 oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees.  Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating sheets half way through baking time.  Let bread cool completely.

Coat 13 by 9 inch pan with butter and pack dried bread into dish.  Whisk eggs in large bowl until combined and then whisk in milk, cream, sugar, vanilla, cinnamon and nutmeg.  Pour mixture evenly over bread and press on bread lightly to submerge.

Topping:
Stir butter, brown sugar, and corn syrup together until smooth, then stir in pecans.
Transfer topping to airtight container and wrap dish tightly with plastic wrap.  Refrigerate topping and casserole separately for at least 8 hours or up to 24 hours.
Adjust oven rack to middle position and heat oven to 350 degrees.  Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers.  Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.  Serve immediately.