French Toast Casserole

1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

Place bread cubes in a greased 13 x 9 baking dish. In a large bowl, whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour egg mixture over the cubed French bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. For the topping, combine 1 stick of butter, sugar, brown sugar, nuts and cinnamon. Sprinkle over the top. Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. In a small pot warm syrup and butter.