Instructions

FRENCH TOAST

1. Divide sliced bread between 2 13x9-inch baking pans or one large baking pan.
2. In a large bowl, whisk together the eggs, milk, sugar, maple syrup, vanilla and salt. Pour over the bread. Flip the bread over to cover both sides in the egg mixture. Cover with plastic wrap and store in the refrigerator overnight.
3. Adjust an oven rack to the center position and heat oven to 400 degrees. 
4. Spread softened butter on the bottom of a full sized baking sheet or 2 half sized baking sheets and set aside.
5. In a large non-stick skillet, over medium heat, lightly brown the slices in 1 tablespoon of vegetable oil spread around the pan. Brown slices 2 minutes per side. No need to brown any more than 2 minutes. Most of the browning will take place in the oven as the French toast bakes. Repeat with remaining bread slices, adding more oil if necessary and set bread slides on the prepared baking sheet(s).
6. Bake French toast in the oven for 10 minutes. Turn bread slices over and bake for another 5 minutes or until puffy and golden brown. 

MAPLE-PECAN SYRUP

1. Meanwhile, in a small saucepan, combine the maple syrup and pecan pieces. Bring to a simmer and continue to cook until the French toast is done baking.