8 slices white bread, depending on their size, very lightly toasted
1 cup (250 ml) sweet whipped cream (optional)
3/4 cup (180 ml) toasted pecans, chopped
Maple syrup, to taste
Butter a 20-cm (8-inch) square baking pan with a capacity of about 2 litres (8 cups). Set aside.
In a bowl, combine eggs, milk, maple syrup and cinnamon with a whisk. Set aside.
On a work surface, butter one side of each slice of bread. Set aside.
Spread half the bread in the prepared pan, buttered side up. Cut bread if necessary to cover the entire surface of the pan. Pour half the egg mixture. Cover with remaining bread, buttered side up. Drizzle with remaining egg mixture. Cover with aluminum foil and refrigerate overnight.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Bake for 20 minutes with aluminum foil. Remove foil and continue baking for 30 minutes. Finish cooking under the broiler until bread is golden brown. Let cool for 5 minutes.
Garnish with whipped cream, sprinkle with the pecans and drizzle with maple syrup.