Overnight Peach French Toast Casserole

Step 1: Pecans ... Add the pecans, maple syrup and salt to a non-stick pan on medium high heat. Mix and cook 3-4 minutes until they begin to toast and the syrup caramelizes, about 3-4 minutes. Then transfer to a pan lined with wax paper or parchment paper to cool. You can also grease the pan, but the paper makes for easy clean up. Once they are cool, rough chop them.

Step 2: Casserole ... Butter a 9 x 13" baking dish with the butter. Then arrange the bread slices in the bottom of the casserole dish. Makes sure to fit them in tightly to fill the bottom of the dish (cut them if you need to).

Step 3: Eggs ... In a bowl, add the eggs, white sugar, vanilla, and milk; mix, making sure everything is combined. Pour over the bread slices.

Step 4: Topping ... Arrange the peaches on top of the bread, and top with half of the pecans. Then, mix the brown sugar and cinnamon together, and top the casserole with mix.

Step 5: Casserole ... Cover with foil and refrigerate at least 8 hours up to 12 hours.

Step 6: Casserole and Cream ... Remove the casserole from the refrigerator, it needs to set at room temperature for 30 minutes. Then add the cream to a small pot and bring to medium high heat. Bring to a light boil and then reduce to medium. Simmer for 8-10 minutes until the cream has reduced by about half and has thickened. Pour the cream over the casserole.

Step 7: Bake ... Preheat the oven at 350 degrees. Bake on the middle shelf for 45-55 minutes until bubbly and set. Stick a knife in the center of the casserole, and if comes out clean, the casserole is done.

Step 8: Serve ... Make sure to let the casserole rest at least 10 minutes before slicing. Garnish with the remaining pecans and ENJOY!