Puffed French Toast

5 large eggs, lightly beaten
1½ cup milk
1 cup cream or half-and-half
1 teaspoon vanilla
½ teaspoon cinnamon
8 slices firm, buttered, white bread

Topping:
8 tablespoons unsalted butter, softened
1 cup light-brown sugar, firmly packed
2 tablespoons maple syrup or honey
1 cup chopped pecan

Butter a 9x13" oven proof glass baking dish. Mix eggs, milk, cream, vanilla, and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight.

Preheat oven to 350º. Prepare topping. Mix butter, sugar, and syrup in a bowl. Stir in pecans. Spread topping evenly over bread. Bake until golden, about 40 minutes. Serve hot with preserves, stewed fruit compote or whipped cream.