Butter a 9-by-13-inch ovenproof glass baking dish. Mix eggs, milk, cream, vanilla and cinnamon. Dip buttered bread slices in egg mixture; place in baking dish. Pour any remaining egg mixture over bread. Refrigerate overnight. Preheat oven to 350 degrees. Mix butter, sugar and syrup in a bowl; stir in pecans. Spread topping over bread. Bake until golden, about 40 to 50 minutes. Let stand at least five minutes before serving. Serve with preserves, stewed fruit or compote.
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 (451g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 728 (60%)|
|Amt Per Serving||% DV|
|Total Fat 80.9g||108 %|
|Saturated Fat 35.5g||178 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 679.2mg||209 %|
|Sodium 634.5mg||22 %|
|Potassium 613.6mg||16 %|
|Total Carbohydrate 98.9g||29 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 94.8g|
|Protein 27g||39 %|
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Calories per serving: 1206
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