• Slice your bread into 1 inch thick slices.
• Prepare a 13x9 inch pan with cooking spray and set aside.
• Arrange slices in 2 rows, overlapping the slices. We cut slices in half to force the slices to overlap. 
• In a large bowl, combine the eggs, cream, milk, sugar, vanilla, cinnamon, nutmeg and salt.
• Whisk until incorporated.
• Pour egg mixture over the bread slices as evenly as possible. Spoon some of the mixture in between the slices and adjust slices so all are coated with egg mixture as best you can.
• Cover with foil and refrigerate overnight.

The Next Day

• The next day, preheat your oven to 350 degrees.
• Combine butter, brown sugar, pecans, corn syrup, cinnamon, nutmeg in a large mixing bowl.
• Spread pecan topping evenly over the bread.
• Bake for 45 minutes or until a toothpick inserted into the center comes out clean. 
• Serve with maple syrup, fresh fruit or whipped cream. Enjoy!