2. Next, cut the challah (you could also use French bread, I just think the challah adds some extra flavor and richness) into 1 inch slices. Pour some of the egg mixture into your baking dish, then arrange the challah slices in it. Pour the rest of the egg mixture on top and let it soak into the bread.
3. Coarsely chop the pecans and in a small saucepan, whisk together the butter, maple syrup and 3/4 cup of brown sugar. Stirring constantly so it doesn’t burn, bring the sauce to a boil, then turn the heat down and cook for about a minute. Stir in the pecans and pour the mixture over the prepared French toast in the pan. (*Note: if you want to cut back on the sugar, you can use only about half of the syrup). Bake for 30 – 35 minutes or until the French toast is puffed up and golden brown, and the liquid has been absorbed. Once it’s done, let it sit for about 5 minutes, serve warm with fresh fruit (and dusted with confectioners’ sugar, extra maple syrup and whipped cream if you’re feeling extra hungry!)