Brown Butter Praline French Toast Casserole

0 Butter or spray a 9x13-inch baking dish.
1 Melt the ¾ cup butter in a large skillet or saucepan over medium heat. Continue cooking, stirring or swirling frequently, until the butter foams and the milk solids at the bottom turn golden brown and smell toasted and nutty. Watch it carefully because brown butter goes from gorgeous to evidence remarkably fast.
2 Remove the pan from the heat briefly and add the chopped pecans. Return it to medium-low heat and cook for 1 to 2 minutes, stirring frequently, until the pecans smell toasted.
3 Stir in the dark brown sugar, 1/4 cup heavy cream, vanilla, and salt. Cook over low heat just until the brown sugar is melted and the mixture is smooth and glossy. Don't boil it for an extended period.
4 Spread about two-thirds of the praline mixture evenly over the bottom of the prepared baking dish. Set the remaining praline mixture aside to cool.
5 Arrange the French bread cubes evenly over the praline layer.
6 In a large bowl, whisk together the eggs, milk, ½ cup heavy cream, ¼ cup brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
7 Pour the custard slowly and evenly over the bread. Press the bread down gently with the back of a spoon or clean hands so it begins soaking up the custard.
8 Cover tightly and refrigerate for at least 8 hours or overnight. Cover and refrigerate the reserved praline mixture separately.
9 The next morning, remove the casserole and reserved praline from the refrigerator while the oven preheats to 350°F.
10 Break or spoon the reserved praline mixture into small pieces and scatter them evenly over the casserole.
11 Cover loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and the center is set. A knife inserted near the center should come out without liquid custard. The center will be 165°F on an instant-read thermometer. Do not let it go over 170℉ or it will be dried out.
12 Let the casserole rest for 10 minutes before serving. Dust lightly with powdered sugar if desired.
13 Serve warm, with maple syrup on the side for anyone who believes brown butter praline requires additional sugar. We don't judge. Much.