Cube your French bread into one-inch pieces and spread them evenly across a buttered nine-by-thirteen-inch baking dish. The bread should fill roughly three-quarters full, creating space for the custard to distribute evenly throughout.

Whisk together eight eggs, two cups whole milk, one-quarter cup maple syrup, one teaspoon vanilla extract, one teaspoon cinnamon, one-quarter teaspoon nutmeg, and one-quarter teaspoon salt in a large bowl. Pour this custard mixture over the bread cubes, ensuring every piece absorbs the egg liquid.

Cover the baking dish with plastic wrap and refrigerate for eight to twelve hours or overnight. This extended soak transforms your cozy french toast casserole recipe into a perfectly custardy texture that pan-fried versions cannot replicate.

Remove the dish from the refrigerator thirty minutes before baking to bring it to room temperature. In a small bowl, combine one-half cup brown sugar, one-half cup chopped pecans, two tablespoons butter (melted), and one teaspoon orange zest.

Sprinkle the pecan topping evenly across the casserole and bake at 350 degrees Fahrenheit for forty-five minutes until the top turns golden and the custard sets but remains slightly jiggly in the center. Dust with powdered sugar and drizzle heavy cream over individual servings.