Butter casserole dish 13x9 in pan. Break French bread into pieces in baking pan. Whisk eggs in large bowl. Whisk in milk, cream, granulated sugar, vanilla, cinnamon and nutmeg. Pour egg mixture over bread pieces. Push bread down into egg mixture until well coated. Cover with saran wrap and refrigerate overnight.
Topping: Stir the butter, brown sugar and corn syrup together until smooth. Add pecans, vanilla and cinnamon. Refrigerate overnight.
Preheat oven 350°F. Unwrap casserole and bake for 45 minutes on top rack. Take out and spread nut mixture on top casserole, bake an additional 15 minutes. Will be golden brown and bubbling hot. Serve immediately with warm syrup.