Baked french toast w/ pecan topping

I am looking for a brunch recipe baked french toast w/ pecan topping

Please help I made it 5 years ago and now my Niece wants it and being old can not remember it!!! lol:

Thanks All

Baked French Toast
2 cups light brown sugar
1 stick butter or margarine
4 tablespoons flavoring of choice: vanilla, hazelnut, almond, etc.
4 eggs
1 3/4 cups milk
1 loaf Italian or French Bread cut into 1 inch thick slices
cinnamon to taste
Preheat over to 375 degrees Farenheit.
Place brown sugar into 13 x 8 inch baking dish.

Melt butter or margarine in microwave.

Blend brown sugar, melted butter and 2 tablespoons flavoring until it makes a glaze in bottom of baking dish.

Whisk eggs, milk and remaining flavoring in a shallow bowl until well blended.

Dip each bread slice into egg mixture, soaking both sides.

Set bread on top of brown sugar mixture in baking dish.

Sprinkle evenly with cinnamon to taste.
At this point you can refrigerate or freeze).
Bake 20 to 25 minutes or until golden brown.

Flip each slice of bread over so glazed side is up.

Serve hot. Serves 6.

Is this the one that you require? :expressionless:

12 slices firm white bread
6 large eggs
2 cups while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 generous pinches kosher salt
1/2 cup packed dark brown sugar
4 tablespoons butter at room temperature
2 tablespoons maple syrup
1/2 teaspoon ground black or white pepper optional
1/2 cup toasted walnuts optional

Arrange four pieces of bread side-by-side in a square baking dish just big enough to hold them in a single layer and deep enough to hold three stacked slices. Break the eggs into a large bowl and whisk them until they are smooth. Add the milk, vanilla, cinnamon and salt and mix well. Pour a third of the custard over the bread, set a layer of bread on top, cover with half of the remaining mixture, add the remaining slices of bread and top with the rest of the custard. Use a spatula to press down on the bread so that it absorbs the custard. Cover and refrigerate overnight. Preheat the oven to 350 degrees. In a small bowl, mix together the brown sugar, butter, maple syrup and pepper. Fold the walnuts into the mixture. Spread the topping over the bread and bake for 1 hour until a toothpick inserted near the center comes out clean. Remove from the oven, cover and let rest 15 minutes before service.
Makes six to eight servings.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.