One of the most important things when it comes to any type of French Toast dish is the actual bread itself. This is not the time to be using regular old white bread. Find bread like challah or french.
Butter a 13x9 inch baking dish. It’s important that you cut the pieces of bread in similar sizes so everything will cook evenly. You can also overlap the bread as necessary.
In a bowl whisk together some eggs, cream, egg yolks, sugar, vanilla and cinnamon, you can also add nutmeg. Pour this eggy mixture over the bread evenly making sure every piece gets the eggy custard mixture on it.
Cover and chill for 2 hours.
Pre-heat your oven to 375 degrees.
In a pulser, chop some pecans, brown sugar, a little bit of butter and salt until it is coarsely chopped and the nuts have been chopped down to an almost powdery substance.
Once your French Toast has chilled for 2 hours, take it out, uncover it and place the pecan crumble all over the bread, cover with foil and bake until it’s warmed through - about 30 minutes.
Remove foil and bake for another 30-45 minutes until the crumble has a really nice brown color to it.
Take about a bag of black berries, some sugar and lemon juice and put them into a sauce pot on high heat until they start to boil.
Reduce heat to medium/low and stir occasionally - the berries should be soft and the juice from them should thicken. This takes about 10 minutes.
Remove the pot from the heat, stir in some maple syrup.
You can either place the syrup directly on the French toast or put it in a glass dish with a serving spoon so everyone can serve themselves.