Pecan Pie French Toast Casserole

https://www.thepioneerwoman.com/food-cooking/recipes/a37612689/pecan-pie-french-toast-casserole-recipe/
I cut the bread into small cubes instead of leaving it in slices, so the picture doesn't quite match.

I've made this a couple times for our staff breakfasts, and it's always a big hit!

Ingredients:
FOR THE FRENCH TOAST

• Butter or nonstick spray
• 1 loaf French bread, about 18" long
• 8 large eggs
• 1 c. whole milk
• 1 c. heavy cream
• 1/4 c. packed brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. cinnamon
• 1 tbsp. vanilla extract

FOR THE PECAN PIE TOPPING

• 1 1/2 c. pecans
• 1 stick butter
• 1 1/2 c. packed brown sugar
• 1/2 c. light corn syrup
• 1/3 c. maple syrup

Directions:

1. Preheat the oven to 350 degrees.
2. For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into slices, about 3/4-inch thick. Then cut the slices into cubes.
3. In a large bowl, mix together the eggs, milk, cream, sugars, cinnamon and vanilla. Dump the cubes of bread in the egg mixture and soak thoroughly. Once soaked, spoon the cubes into the baking dish, spreading them out evenly. Pour any remaining egg mixture over top of the bread and let rest while you make the topping.
4. For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup. Once the sugar is dissolved, remove from the heat and stir in the pecans. Place spoonfuls of the mixture all over the top of the bread. Cover and bake for 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for 10 minutes before serving.
5. Cut into squares and serve with a drizzle of syrup from the bottom of the pan.