1½ cups packed brown sugar
¾ cup butter
3 T. light color corn syrup
1½ cups chopped pecans
2 French baguettes cut into 36-40 ½-inch slices
9 eggs, beaten
¾ cup whole milk
1½ t. vanilla
½ t. cinnamon
¼ t. nutmeg
In a medium saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until the butter is melted and the brown sugar is dissolved. Pour 2/3 into a 9×13 baking dish. Sprinkle with half the pecans.
In a large mixing bowl, whisk together eggs, milk, and vanilla. Stir in bread slices until they are completely coated.
Arrange one layer of bread slices in the dish on top of caramel. Drizzle half of the remaining caramel mixture on top of bread. Sprinkle with half of the remaining pecans.
Stir together granulated sugar, cinnamon, and nutmeg, and sprinkle over bread.
Repeat a layer of bread, then layer the rest of the caramel, pecans, and sugar mixture. Cover and chill in the refrigerator for 8-24 hours.
Bake, uncovered in a 350°F oven for 30-40 minutes, or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with a wide spatula and invert onto serving plates.