Inn at Lower Farm Praline Baked French Toast

1 large loaf of French bread cut into 1 inch slices,
6 large eggs,
1 cup light cream
1 1/2 cups milk,
1 teaspoon pure vanilla extract,
1/2 teaspoon ground cinnamon,
1/2 teaspoon ground nutmeg,
4 tablespoon of softened butter,
1/2 cup dark brown sugar,
1/2 cup chopped pecans,
1 tablespoon light corn syrup,
Real Maple syrup for serving.

Butter a 9 inch square glass baking pan. Arrange the bread slices close together in a single layer (so that the sliced touch) in the pan. Using an electric mixer combine, the eggs, cream, milk, vanilla, cinnamon, and nutmeg in a large mixing bowl. Pour the mixture over the bread, cover, and refrigerate overnight.
The Next morning: Preheat the oven to 350 degrees. In a small bowl mix the butter, brown sugar, corn syrup and pecans. Spread the mixture over the soaked bread. Bake for 35 to 40 minutes. Serve with warm maple syrup