1 cup brown sugar 1/2 cup unsalted butter 2 tbsp. corn syrup 1 cup chopped pecans (separated) 12 slices French or Italian-style bread 6 eggs (preferably from happy hens) 1 1/2 cup buttermilk 1 tsp. vanilla extract 1 tsp. ground nutmeg 1 1/2 tsp. cinnamon 1/4 tsp. salt
In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tbsp. corn syrup. Cook over medium heat, stirring constantly until thickened.
Pour sauce into a 9x13 baking dish and sprinkle with 1/2 of the pecans. Place half of the bread on top (sliced or in pieces) and sprinkle the remaining pecans on top, then cover with remaining bread.
Combine eggs, buttermilk, vanilla and spices and salt and pour over bread. Cover dish and refrigerate overnight.
Let sit at room temperature for 30 minutes before baking at 350F for 40-45 minutes. Serve with County maple syrup or caramel sauce.
Sauce: combine 1/2 cup brown sugar, 1/4 cup unsalted butter and 1 tbsp. corn syrup in saucepan and cook until slightly thickened.