4 large eggs
1 c. milk
1/4 c. sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
vegetable oil spray
1 loaf French bread, cut into 12 slices
1/2 c. pecans
2 tbsp. butter, melted

Place eggs, milk, sugar, cinnamon and vanilla in a bowl and whisk to combine. Mist bottom of a 12 x 8-inch glass casserole with oil spray. Place bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight.

The next morning, preheat the oven to 425°F. Remove pan from the refrigerator. Sprinkle bread slices with pecans and drizzle with melted butter.

Bake 20 to 25 minutes or until bread slices puff up and pecans are deep brown but not burnt. Serve with syrup.