Step 1

Make a double or triple batch of cinnamon sugar.

Step 2

Slice French bread into thick slices, about 1 to 1-1/2 inch thick. You'll want enough to layer the baking dish twice.

Step 3

Melt the butter and pour it into the bottom of a 13 x 9-inch baking dish. Sprinkle the bottom of the pan with half of the brown sugar and sprinkle the brown sugar generously with cinnamon sugar.

Step 4

Lay one layer of the French bread slices on top of the cinnamon sugar/butter mixture.

Step 5

Whisk together the eggs, with the cream, half and half, vanilla extract and salt. Drizzle half of the egg mixture (about 2 cups) over and around the layer of bread.

Step 6

Sprinkle the top of the bread with the other half of the brown sugar and more cinnamon sugar.

Step 7

Add the remaining French bread slices in another layer, and press them down into the dish with the palm of your hand. Drizzle the remaining egg mixture on top and around the slices.

Step 8

Sprinkle the top very generously with more cinnamon sugar. Scatter about 1/2 cup of chopped pecans all over the top and cover tightly with foil. Refrigerate overnight.

Step 9

The next morning, bring the baking dish to room temperature while preheating the oven to 350 degrees F.

Step 10

Bake, covered, for about 35 minutes; uncover and bake another 10 minutes or until firmed up and slightly crispy on top. If you prefer it with a lot more crunch, bake it uncovered the entire 45 minutes.

Step 11

Let rest for just a minute or so, then sift the top with powdered sugar.

Step 12

Cut into squares and drizzle top with warmed, pure cane syrup, maple syrup, or a fruit syrup over the top of individual squares if desired. Serve hot.

Step 13

Southern skillet fried apples are especially great as a side for this casserole.