1cup whole milk, 2/3cup maple syrup, plus more for serving, 1teaspoon vanilla extract, 1/2teaspoon ground cinnamon, Kosher salt, 1/2cup pecans, 1/4cup raisins, 1 1/2pounds sourdough or country bread, cut into thick slices, Unsalted butter for the baking dish, 2tablespoons raw or turbinado sugar
- Heat oven to 350° F.
- Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, and a pinch of salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak, turning occasionally, until it has absorbed most of the custard, 20 to 30 minutes.
- Arrange the bread in an overlapping pattern in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the raw sugar.
- Bake until set and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve warm, with additional maple syrup.