To make the egg mixture, put everything except for the bread and topping into a blender, and blend until smooth.
To prepare the bread, cut crust off bread, and discard the two end pieces. Cut the bread into small cubes and add to baking dish.
Pour egg mixture over bread, and make sure the egg mixture evenly soaks all of the bread. Cover with foil and put in the fridge over night (or for at least four hours).
Remove French toast bake from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees.
Just before baking, sprinkle cinnamon and pecans over the top of the French toast bake, and pour syrup evenly over the top.
Bake uncovered, for 55-60 minutes, or until a knife inserted in the center comes out clean.
Pour additional ¼ cup syrup over French toast bake, and top with low fat whipped topping if desired, and enjoy warm!