Pecan French Toast

My friend, Doris Mason, served this to my mother in law and me back in 2006. The next morning the lovely Wendy James at the Kate Shepard House Bed & Breakfast served us another version: Praline Pecan French Toast. 

4 large eggs (she used six)
1 cup milk (she used 1/2 and 1/2)
1/4 sugar (she used Splenda)
1/4 tsp. vanilla
1/4 tsp. cinnamon or nutmeg
vegetable oil spray (which she used) or melted butter
1 loaf (8 oz) French bread, cut into 1" thick slices
1/2 cup chopped pecans
2 Tbsp. butter melted

Place eggs, milk, sugar, spice and vanilla in a medium mixing bowl. Whisk to combine. Mist the bottom of a 12" by 8" glass casserole with vegetable spray or melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in refrigerator overnight.

The next morning, preheat oven to 425 degrees. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20-25 minutes, or until the bread slices puff up and pecans are deep brown, but not burned. Serve warm with syrup. Makes 6 servings.