PUFFED FRENCH TOAST (Audrey Sills)

TOAST:
6 extra large eggs lightly beaten
1 1/2 cups milk
1 cup cream or Half & Half
1 tsp vanilla
1/2 tsp cinnamon
8 slices firm, buttered Italian bread sliced 1 ¼" thick

TOPPING:
8 tbsp unsalted butter softened
1 cup light brown sugar firmly packed
2 tbsp maple syrup or honey
1 cup broken pecan pieces

Butter a 9 x 13 ovenproof glass baking dish.

Mix eggs, milk, cream, vanilla and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Prepare topping. Mix butter, sugar and syrup in a bowl. Stir in pecans. Spread topping over bread. Sprinkle pecans evenly. Bake until golden - about 40 minutes. Serve hot with preserves, stewed fruit compote or whipped cream.