Preheat oven to 350 degrees. Slice the bread into cubes and place on a baking sheet in the oven for about 7 minutes or until the cubes get slightly toasted. I had to do this in 2 batches.
In a large bowl add eggs, milk, sugar, and cinnamon. Mix well and set custard aside.
Grease a 9 x 13 baking dish with oil or butter. Or line the pan with parchment paper for easy serving and cleaning. Place toasted bread cubes into dish and pour custard evenly over all the bread cubes.
If baking right away, I like to lightly toss some the bread in the dish to make sure it all gets coated with custard. If making overnight, then cover with foil and place in fridge.
Bake the French Toast Casserole covered in foil for 30 minutes at 350 degrees. While dish is baking, mix the coconut oil or melted butter with sugar, cinnamon, and pecans.
After 30 minutes of baking, remove foil, sprinkle the pecan topping, and continue baking for an additional 15 minutes.
Remove from oven and allow to cool at least 10 minutes. Serve with maple syrup.
Leftovers can be stored in the fridge up to 3 days. Reheat in the oven, or individual servings in a toaster oven or microwave.