1 cup packed brown sugar
1/2 cup butter
2 Tbsp. light-color corn syrup
1 cup chopped pecans
36 to 40 1/2-inch slices baguette-style French bread
(about two 8-oz. loaves) or eighteen 2-inch; slices of French bread
6 beaten eggs
1/2 cups milk
1 tsp. vanilla
1Tbsp. granulated sugar
1 and 1/2 tsp- ground cinnamon
1/4 tsp. ground nutmeg

In a medium saucepan, stir together brown sugar, butter and corn syrup. Heat and stir until the butter is melted and the brown sugar is dissolved. Pour into a 3 quart rectangular baking dish. Sprinkle with half the pecans.

Arrange half of the bread slices in a single layer in dish. Sprinkle with the remaining pecans, and top with the remaining bread slices.

In a medium bowl, stir together eggs, milk, and vanilla. Slowly pour over bread. Press lightly with back of a large spoon to moisten bread.

Stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill in refrigerator for 8 to 24 hours.

Bake, uncovered, in a 350° oven for 30 to 40 minutes or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with wide spatula and invert onto serving plates. Makes 9 servings.