cooking-oil spray

1 loaf (1 pound) Pepperidge Farm Cinnamon-Swirl bread without raisins

6 large eggs

1 1/2 cups half-and-half

1 1/2 cups reduced-fat milk

1 teaspoon pure vanilla extract

5 tablespoons butter or margarine

3/4 cup (3 ounces) chopped pecans or walnuts

maple syrup to taste, for serving 

Spray a 9-by-13-inch glass or ceramic baking dish (that’s safe to go into the oven when cold, such as Corning Ware) with cooking-oil spray.  Cut the bread into bite-size cubes.  Place 1 1/2 cups of the cubes in a quart-size zipper-top bag and set aside.  Place the remaining cubes into the baking dish.  Set aside. 

Whisk the eggs well in a 2-quart bowl.  Whisk in the half-and-half, milk, and vanilla extract until well combined.  Pour the egg mixture over the bread cubes in the casserole.  Press the bread cubes down into the egg mixture to make sure they are all moistened.  Cover the dish, and refrigerate overnight, or for at least 8 hours and up to 24. 

Preheat the oven to 375 degrees F.  Just before baking, place the butter in a microwave-safe dish, cover with a paper towel, and microwave until almost melted, about 30 to 45 seconds.  Remove from the oven, and stir until the butter melts completely.  Pour the nuts into the bag with the reserved bread cubes.  Pour the melted butter into the bag, seal, and shake unbtil the bread and nuts are coated with butter.  Uncover the casserole, and press the bread cubes down with the back of a spoon to remoisten.  Scatter the bread-and-nut mixture evenly over the top.  Use the spoon to help distribute the nuts and cubes evenly. 

Bake the casserole, uncovered, until lightly brown on top and puffed, about 45 to 50 minutes.  (The baking time will vary depending on how cold the dish is.)  Let the casserole stand 5 to 10 minutes before serving.  (The casserole will settle and deflate a bit as it stands.)  To serve, cut into squares, and drizzle maple syrup on top.