Place cubed bread in a 2 qt baking dish or 13x9. Set aside.
In a large bowl, whisk together the eggs, milk, cinnamon, vanilla, cloves, nutmeg, and salt. Pour over cubed bread.
In a small saucepan, melt butter. Whisk in brown sugar and heat over low until melted. Remove from heat. Add in chopped pecans. Pour over bread.
Cover dish with foil and refrigerate overnight (or if desired you can bake immediately).
Bake in a 350 degree oven for 25 minutes with foil on. Remove foil and bake an additional 20 minutes. ENJOY
Video
Notes
Change up the breadfor different flavors. Cinnamon Swirl bread is divine as the base for the french toast casserole, but I've also loved this with raisin bread or challah (a hearty egg-washed bread).
Stale bread is okay. The bread cubes will be saturated with the egg mixture and left to soak it up all night long. French toast is the perfect way to use up day-old homemade bread or a loaf of store bought bread that's a little past its prime.
Nut substitutes. Swap the pecans for walnuts or slivered almonds for a tasty twist.
Storage: store leftover in refrigerator and enjoy within 3 days. Reheat in microwave for 30-60 seconds on a plate.