For the Butter Pecan Maple Syrup:

• Melt the butter in a small saucepan over medium-low heat.
  ½ cup unsalted butter
• Add in the pecan halves, stirring frequently, until golden brown, about 8 to 10 minutes.
  1 cup pecan halves
• Stir in the maple syrup until combined, and then turn off the heat.
  2 ½ cups pure maple syrup
• Season with a pinch of salt, and allow to cool.
  pinch of sea salt

For the Gluten Free French Toast Casserole:

(The Night Before)

• Grease a 9x13 baking dish with butter or nonstick cooking spray.
• Slice the bread, leaving crusts on, into bite-sized pieces and arrange evenly in the bottom of the prepared baking dish.
  2 15 oz. loaves of your favorite gluten-free bread
• In a large mixing bowl, add the milk, eggs, ¾ cup of the butter pecan maple syrup, cinnamon, nutmeg, and vanilla extract. Whisk until completely combined. Then, pour the egg mixture over top of the bread cubes. Lightly press the cubes down with a spatula to evenly saturate them.
  7 large eggs, 2 cups milk, ¾ cup homemade Butter Pecan Maple Syrup, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon pure vanilla extract
• Refrigerate remaining syrup.

(The Next Morning)

• Preheat the oven to 350 F, and set the prepared Gluten Free French Toast Casserole out to warm up to room temperature.
• Bake the casserole for 40 to 45 minutes, until the middle is set up. A thermometer should read at least 160 F. The top should be golden brown and crispy. Tip: If the casserole is browning too quickly halfway through, loosely tent with foil.
• Remove from the oven, and allow to cool for at least 10 minutes before serving. Meanwhile, warm the Butter Pecan Maple Syrup in a small saucepan over medium-low, until warmed through.
• Serve squares of the casserole with warm Butter Pecan Maple Syrup, powdered sugar, and fresh fruit.
  powdered sugar for topping, fresh berries for topping