Baked French Toast

1 loaf French bread (baguette) cut into slices about 1 inch (3 cm) thick, or about 8 slices white sandwich bread
6 eggs
1 1/2 cups (375 ml) milk
1 1/2 cups (375 ml) heavy cream or half-and-half
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped pecans or walnuts
Layer the slices of bread in a greased 9-inch (23 cm) square baking pan.
Whisk together the eggs, milk, cream, vanilla, cinnamon, and nutmeg and pour over the bread.
Cover and refrigerate overnight.
In the morning, mix together the brown sugar and chopped nuts and sprinkle over the bread.
Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until puffed and golden.
Serves 6 to 8.

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