Generously coat a 9-by-13-inch glass baking dish with cooking spray. Combine sugar, margarine and corn syrup in small saucepan; heat until bubbly. Pour into prepared pan. Sprinkle with pecans. Fit first layer of bread slices into pan, filling in gaps with torn pieces of bread. Spread bread with 2 wide ribbons of preserves. Top with second layer of bread slices, again filling in gaps with torn pieces of bread. Beat together eggs, milk, vanilla, salt, nutmeg and cinnamon (if using); pour over bread. Cover and refrigerate overnight. The next day, preheat oven to 350 degrees*. Bake uncovered for 45 to 55 minutes, until top is golden and caramel is melted. Invert onto large platter or cookie sheet; remove pan. Caramelized portion will be on top. If a crustier top is preferred, place back in oven for a few minutes longer. Cut and serve with a dollop of sour cream or yogurt and fresh fruit. Yield: 8 to 10 servings.
*For puffy French toast, preheat oven to 250 degrees. Bake for 30 minutes, then increase heat to 350 degrees and bake for 30 minutes longer.
A glass baking pan will help prevent the toast from sticking.
The soaked bread can be refrigerated for up to 24 hours.
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|Serving Size: 1 Serving (685g)|
|Recipe Makes: 8|
|Calories from Fat: 717 (53%)|
|Amt Per Serving||% DV|
|Total Fat 79.7g||106 %|
|Saturated Fat 20.9g||104 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 2116.2mg||651 %|
|Sodium 1313.2mg||45 %|
|Potassium 917.1mg||24 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 89.1g|
|Protein 69.4g||99 %|
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Calories per serving: 1353
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