Arrange slices in a heavily buttered 9x13 pan, overlapping the slices with a second layer.
In a large bowl, whisk the eggs together. Mix in half & half, milk, sugar, extract, 1/4 tsp of cinnamon, 1/4 tsp of nutmeg, dash of salt, whisk together until well blended, but not bubbly.
Pour mixture over the bread slices until all slices are completely covered. Press down with a spatula to ensure the bread is well soaked, Cover with large piece of greased aluminum foil. Place in refrigerator overnight.
Place butter, brown sugar, chopped pecans, honey or molasses, 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg in medium bowl. Mix with hand mixer until well blended. Place in bowl, cover and refrigerate as well.
The next morning, preheat oven to 350.
Remove the french toast pan from fridge, remove foil.
Using a small cookie scoop, place pecan balls evenly onto the french toast slices.
Place in preheated oven and bake 40-45 minutes or until puffy and browned.
Serve with warm maple syrup if desired.