French Toast Casserole

Spray a 9x13 baking dish with nonstick cooking spray.

Cut the brioche bread into small cubes and add them to the prepared baking dish.

In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, almond extract, packed brown sugar, cinnamon, nutmeg, and salt.

Pour the egg mixture evenly over the bread, then add the chopped pecans to the top. Gently press the bread cubes and pecans into the egg mixture, ensuring each piece is submerged, then cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

When ready to bake, preheat your oven to 375 °F (190 °C) and bake uncovered for 35-45 minutes or until the top is golden and the casserole is fully set; loosely cover with aluminum foil if browning too quickly.

Allow the casserole to rest for 5 minutes before serving.

While the casserole rests, prepare the whipped cream by whipping together heavy cream, maple syrup, confectioners' sugar, and cinnamon on medium speed for 1 minute.

Increase the speed to medium/high and continue beating until stiff peaks form, aiming for a thick, cool-whip consistency without over-beating.

Serve the casserole topped with a generous spoon of the maple cinnamon whipped cream and an additional drizzle of maple syrup.