1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/4 cup powdered sugar
Maple syrup

Preheat the oven to 350F.

Combine the brown sugar, butter and corn syrup in a small saucepan over medium heat. Cook the sugar mixture, stirring constantly, or until the sugar dissolves, about 3 to 5 minutes.

Pour the brown sugar mixture into a 13 by 9-inch baking dish. Arrange 6 bread slices on top of the brown sugar mixture. Sprinkle the raisins and ½ cup of the pecans evenly over the bread slices.

Place the remaining 6 slices of bread on the next layer.

Whisk together the eggs, milk, lemon rind, vanilla, cinnamon, and cream.

Pour the egg mixture over the bread slices in the baking dish.

Bake the French toast casserole, uncovered, for 40 minutes or until a wooden pick inserted in the center comes out clean.
Remove the casserole from the oven and let it cool for 10 minutes.

Cut the French toast into serving portions.

Sprinkle each serving with powdered sugar and some of the remaining pecans. Serve the maple syrup separately.