Caramelized French Toast

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.