In a large bowl combine the milk, heavy cream, eggs, brown sugar, cinnamon, nutmeg and vanilla, mix well and set aside.
Butter a large shallow baking dish, then arrange the sliced bread at the bottom.
Pour the egg mixture over and in between each piece of bread. Cover tightly with plastic wrap or foil and refrigerate for at least 2 hours, or overnight.
When ready to bake, preheat the oven to 350°F. In a medium bowl add the melted butter, light brown sugar, corn syrup, maple syrup, and pecans.
Pour the mixture evenly on top of the French toast. Bake for about 40-50 minutes. Cool, top with syrup, enjoy!