Butter a nine- by 13-inch baking dish. Set aside.

In a medium bowl, whisk together the eggs, milk, cream, vanilla, and one teaspoon cinnamon. Dip the bread slices into the mixture and pressing down gently, flipping, and pressing down gently again to coat well. Place them into the buttered baking dish, overlapping them slightly if needed. Cover with plastic wrap and place in the fridge overnight.

In a small bowl, whisk together the melted butter, brown sugar, maple syrup, and pecans. Cover and leave on the counter overnight (or you can do this in the morning!)

In the morning, take the french toast out of the fridge and preheat the oven to 350 degrees Fahrenheit. Spoon the caramel pecan mixture over the top of the french toast and bake for 40-45 minutes, until golden. Serve warm, with more maple syrup on the side, if desired!