1 cup brown sugar
1/2 cup butter
2 Tbsp. light Karo syrup
1 cup pecans, chopped and divided
12 medium slices French bread
6 eggs
1 1/2 cups milk
2 tsp. vanilla
1 tsp. ground nutmeg
2 tsp. cinnamon

Caramel Sauce

1/2 cup brown sugar
1/4 cup butter
1 Tbsp. light Karo syrup

In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 Tbsp. Karo. Cook over medium heat, stirring constantly, until thickened. Pour sauce into a 9"X13" baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of sauce and sprinkle with remaining pecans. Cover with remaining 6 slices of bread. Combine eggs, milk, vanilla, and spices. Whip well. Pour egg mixture over bread slices. Cover baking dish and refrigerate overnight. The next morning, preheat oven to 350°. Remove dish from refrigerator 30 minutes prior to baking. Bake 40-45 minutes or until golden brown. Make caramel sauce and drizzle over toast right before serving.