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Butter a 9"-x-13" baking dish and arrange bread slices in an overlapping layer. In a large bowl, whisk eggs, eggnog, vanilla, cinnamon, and nutmeg until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in eggnog-egg mixture. Cover baking dish with aluminum foil and refrigerate, 3 hours, or up to overnight. When ready to bake, preheat oven to 350°. Transfer dish to oven and bake, covered, until cooked through, 25 minutes. Serve with maple syrup and pecans.