4. In a medium-sized bowl, beat the eggs with the milk, cinnamon, nutmeg, and vanilla extract until the eggs are well incorporated.
5. Slowly pour the egg mixture over French bread slices. Cover the pan with plastic wrap and place it in the fridge for one hour. It can sit as long as overnight in the fridge.
6. Preheat the oven to 375 degrees F. Bake the French toast pan, uncovered, for 35 to 40 minutes, until the tops are golden brown.
7. Remove the pan from the oven and allow it to cool slightly.
8. Flip the pan over onto a rimmed baking sheet or cutting board so the caramel pecan bottom becomes the top.
9. Top with maple syrup, whipped cream, or fresh berries
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