French Toast Loaf (Not As Eggy) - cooking recipe

Ingredients

1 loaf French bread, at least 20 oz
6 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt (to taste)
1/2 cup pecans
1/4 cup butter
1/2 cup maple syrup
1 cup sugar
1/3 cup flour

Preparation

Tear bread into chunks, approximately one inch or so. Divide into two bowls.
Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
Dot with butter and drizzle with maple syrup.
Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.